Low Fat Curried Cauliflower
Discover a burst of bold, aromatic flavors with this Low Fat Curried Cauliflower recipe—a healthy, plant-based delight that's as nourishing as it is delicious. Featuring tender cauliflower florets simmered in a fragrant blend of curry powder, cumin, turmeric, and fresh ginger, this dish is brought to life with zesty lemon juice and a touch of cilantro for a refreshing finish. Perfectly balanced with low-sodium vegetable broth, this low-calorie, gluten-free recipe is ready in just 40 minutes, making it an ideal weeknight dinner or crowd-pleasing side dish. Whether you're exploring wholesome vegetarian options or looking for a flavorful low-fat meal, this curried cauliflower is the ultimate choice for both nutrition and taste. Serve it solo or pair it with rice or naan bread for an unforgettable dining experience!
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Ingredients
- 1 medium head cauliflower
- 1 tablespoon olive oil
- 1 medium yellow onion
- 3 garlic cloves
- 1 teaspoon ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1.5 cups low-sodium vegetable broth
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cup cilantro
- 1 tablespoon lemon juice
Directions
Step 1
Remove the leaves from the cauliflower and cut the head into florets. Rinse them well under cold water and drain.
Step 2
In a large pan, heat the olive oil over medium heat. Dice the onion and add it to the pan, stirring occasionally until it becomes translucent, about 5 minutes.
Step 3
Mince the garlic cloves and add them to the pan along with the grated ginger. Stir for about 1 minute until fragrant.
Step 4
Add the curry powder, ground cumin, and ground turmeric to the pan, stirring to coat the onions and garlic evenly with the spices.
Step 5
Pour the low-sodium vegetable broth into the pan and stir to combine. Increase the heat to bring the mixture to a simmer.
Step 6
Add the cauliflower florets to the pan, ensuring they are evenly coated with the spice mixture. Cover the pan, reduce the heat to medium-low, and let it simmer for about 15 minutes, or until the cauliflower is tender when pierced with a fork.
Step 7
Season with salt and black pepper, adjusting to taste as needed.
Step 8
Remove the pan from the heat, and stir in the chopped cilantro and lemon juice.
Step 9
Serve the curried cauliflower warm, either as a side dish or a main course.
Nutrition Facts
| Serving size | (989.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 347.6 |
| Total Fat 16.1g | 0% |
| Saturated Fat 2.9g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 0mg | 0% |
| Sodium 6166.9mg | 0% |
| Total Carbohydrate 45.9g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 15.7g | |
| Protein 11.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 189.2mg | 0% |
| Iron 14.5mg | 0% |
| Potassium 2047.8mg | 0% |
Source of Calories