1. Heat olive oil in medium sized pot.
2. Add tomatoes and stir.
3. Add cauliflower, salt, pepper, and cumin seeds. Stir and cover with lid. Cook for about 10 minutes or until cauliflower is just tender when pierced with a fork.
4. Add garlic and cook for 1 more minute, stirring as the ingredients finish cooking.
Optional: Cook 1/2 sliced small yellow onion with the other vegetables, sauteing for 5 minutes before adding in the tomato.
Serve with warm naan bread and/or basmati rice.
For some more protein, stir in 1 cup of cooked garbanzo beans with the garlic.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (7g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 26 (81%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 41.8mg||1 %|
|Potassium 36.9mg||1 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.3g|
|Protein 0.4g||1 %|
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: 32
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