• 1 small head of cauliflower
  • 1 tablespoon canola (or any light) oil
  • 1 teaspoon curry powder*
  • 1 tablespoon fresh minced ginger root
  • ¼ cup hot water
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon fresh chopped coriander leaves (optional)


Cut the cauliflower up into 1 to 1-1/2 inch florets. Heat a skillet, add the oil, then stir the ginger and curry powder. Immediately add the cauliflower, toss to coat the florets in the mixture, then add 1/4 cup of water and cover.

Steam the cauliflower for about 20 minutes, stirring once. When the water is nearly gone and the florets are tender, sprinkle lemon juice and coriander onto the cauliflower, toss to distribute evenly, and serve immediately.


* or use 1/2 tsp cumin, 1/2 tsp tumeric and 2 tbsp fresh chopped coriander leaves.

Healthy, Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat, Side Dishes, Vegetable, Vegetarian
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