Roasted Indian Cauliflower
PREP 15 minutes
ROAST 30 minutes at 425°F
SERVES 8
See Also: Chicken with Spinach Dumplings Recipe
Ingredients:
- 2 Tbsp. peanut oil
- 2 tsp. sugar
- 2 tsp. yellow or black mustard seeds
- 2 tsp. grated fresh ginger
- 1 1⁄2 tsp. ground turmeric
- 1 1⁄2 tsp. ground cumin
- 1 tsp. ground coriander
- 1⁄2 tsp. salt
- 1⁄4 tsp. crushed red pepper
- 1 medium head cauliflower (about 1 1⁄2 lb.), cut into florets (about 4 1⁄2 cups)
- 2 small bunches baby carrots with tops* (about 10 oz.), tops trimmed
- 2 Tbsp. snipped fresh cilantro
- Lime wedges
See Also: Lemon-Cauliflower Rigatoni Recipe
Directions:
- 1. Preheat oven to 425°F. Line a 15×10-inch baking pan with foil. In a bowl combine the fi rst nine ingredients (through crushed red pepper). Add cauliflower and carrots; toss to coat. Spread in prepared baking pan.
- 2. Roast about 30 minutes or until vegetables are tender and beginning to brown on edges, stirring twice. Sprinkle with cilantro and serve with lime wedges.
*TIP If you can’t fi nd slender baby carrots, cut regular carrots into 3- to 4-inch lengths then quarter them lengthwise.
NUTRITION
Per Serving 71 cal., 4 g fat (1 g sat. fat), 0 mg chol., 188 mg sodium, 8 g carb., 2 g fi ber, 4 g sugars, 2 g pro.
EmoticonEmoticon