Cut cauliflower into florets. Steam or boil about 4 minutes or until tender-crisp, then drain (do not overcook).
Finely chop garlic and cut green onions into 1/4-inch pieces. Heat oil in wok (karahi) or skillet over heat. Add mustard seeds. When they start popping (spluttering), add garlic, salt and curry. Mix and cover. Cook for 2 minutes.
Add green onions and ground almonds. Add cauliflower and cook for 3 minutes, stirring constantly, until cauliflower is heated through.
Remove from heat and serve as a side dish.
Serves 6. Each (90g - 3/4 cup) serving contains an estimated:
Cals: 52, FatCals: 26, TotFat: 3g
SatFat: 0g, PolyFat: 2g, MonoFat: 1g
Chol: 68mg, Na: 418mg, K: 280mg
TotalCarbs: 4g, Fiber: 2g, Sugars: 2g
NetCarbs: 2g, Protein: 2g
There is some research that suggests the combination of cauliflower and curry protect against prostate cancer. this dish is very tasty and "it certainly won't hurt".
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|Serving Size: 1 Serving (116g)|
|Recipe Makes: 6|
|Calories from Fat: 18 (35%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 29mg||1 %|
|Potassium 350.2mg||9 %|
|Total Carbohydrate 7.8g||2 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 4.5g|
|Protein 2.5g||4 %|
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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: 51
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