In a large skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the mustard seeds, covered, stirring occasionally, until the popping subsides. Add the gingerroot and the turmeric and cook the mixture, stirring, for 30 seconds. Add the cauliflower, stirring to coat it with the oil, and 1/2 cup water and steam the mixture, covered, adding more water a few tablespoons at a time if it evaporates, for 6 to 10 minutes, or until the cauliflower is just tender. Season the cauliflower mixture with the lemon juice and salt and pepper and stir in the coriander. Serves 6. Gourmet March 1991
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (32g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 256 (98%)|
|Amt Per Serving||% DV|
|Total Fat 28.5g||38 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 18.1g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 0mg||0 %|
|Sodium 0.3mg||0 %|
|Potassium 35.6mg||1 %|
|Total Carbohydrate 1.6g||0 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 1g|
|Protein 1.1g||2 %|
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: 262
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