- October 5th, 2011
- June 1st, 2008Unfeatured
1 large head fresh cauliflower, cut into florets
2 tablespoons olive oil
1/2 cup yellow onion, diced
4 garlic cloves, minced
1 tablespoon fresh gingerroot, minced
1 cup light coconut milk
1 tablespoon curry powder
1/4 teaspoon white pepper
1/2 teaspoon salt
1/4 cup fresh cilantro, minced
1. Preheat oven to 450 degrees.
2. In an 8-inch-square glass casserole, coat cauliflower with olive oil. Roast 10 minutes.
3. Combine onion, garlic, ginger, coconut milk, curry powder, white pepper, and salt.
4. Pour coconut milk mixture over the cauliflower, cover loosely with foil, and roast for 20 to 25 minutes, until cauliflower is tender. Remove from oven and stir in cilantro.
Nutrition info per serving (4): 186 calories; 13.5 g fat; 6.4 g saturated fat; 0 mg cholesterol; 5.4 g protein; 15.6 g carbohydrates; 6.2 g fiber; 359.5 mg sodium