This is a northern Indian way of cooking cauliflower, using pine nuts and cayenne pepper, together with an aromatic creamed tomato sauce.
Puree the onion, garlic, ginger and tomatoes together on a food processor.
Heat the oil in a large heavy pan and, when hot, fry the cauliflower until it is begining to brown and soften, then remove.
Fry the puree with the turmeric and cayenne for three minutes. Then add the cinnamon, cloves, cardamom, bay leaves, sugar and salt.
Return the cauliflower to the mixture and turn to coat well and heat through.
Serve garnished with the toasted pine nuts and raisins. (Original recipe has cashew nuts instead pinenuts, but I didn't had at the time.)
Nutrition info (per serving, 410g):
Total calories: 378
- 218 from fat
Total fat: 25g
- Saturated fat: 3g
- Polyunsat fat: 4g
- Mono fat: 16g
- Cholesterol: 0mg
- Sodium: 671mg
- Potassium: 1183mg
Total Carbs: 39g
- Dietary fiber: 9g
- Sugars: 17g
- Other Carb: 22g
Protein: 9g
From the book "World Food Cafe", by Chris & Carolyn Caldicott
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Serving Size: 1 Serving (671g) | ||
Recipe Makes: 4 | ||
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Calories: 437 | ||
Calories from Fat: 264 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.4g | 39 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 17g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 91.8mg | 3 % | |
Potassium 1835mg | 48 % | |
Total Carbohydrate 42.4g | 12 % | |
Dietary Fiber 13g | 52 % | |
Sugars, other 29.4g | ||
Protein 10.6g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 437
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