Low Fat Curried Cauliflower
Transform your weeknight dinners with this vibrant and flavorful Low Fat Curried Cauliflower recipe! Packed with aromatic spices like curry powder, turmeric, and cumin, this healthy dish combines the natural goodness of tender cauliflower florets simmered in a savory low-sodium vegetable broth. Fresh garlic, ginger, and onion provide a fragrant base, while a splash of lemon juice and a handful of cilantro add a bright, zesty finish. This easy-to-make recipe is as nutritious as it is delicious, offering a lower-fat alternative to traditional curry dishes without compromising on taste. Ready in under 40 minutes, it’s perfect for busy schedules and can be served as a light main course or a comforting side dish. Ideal for vegan, vegetarian, and low-fat diets, this curried cauliflower is bound to become a staple in your healthy cooking repertoire.
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Recipe Information
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
Instructions
Remove the leaves from the cauliflower and cut the head into florets. Rinse them well under cold water and drain.
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.
Mince the garlic cloves and add them to the pan along with the grated ginger. Stir for about 1 minute until fragrant.
Add the curry powder, ground cumin, and ground turmeric to the pan, stirring to coat the onions and garlic evenly with the spices.
Pour the low-sodium vegetable broth into the pan and stir to combine. Increase the heat to bring the mixture to a simmer.
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.
Season with salt and black pepper, adjusting to taste as needed.
Remove the pan from the heat, and stir in the chopped cilantro and lemon juice.
Serve the curried cauliflower warm, either as a side dish or a main course.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6167 mg | 268% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 15.7 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2048 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
