Indian Cauliflower
"A spicy cauliflower served whole on a platter - looks like a red and yellow flower. Garam Masala can be found in Indian grocery stores and some traditional grocery stores. I like to serve peas and carrots lightly cooked in butter on the side of this dish."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt to taste
- 4 tablespoons vegetable oil
- 1 teaspoon garlic powder
- 1 small onion minced
- 1 large head cauliflower
- 1/2 teaspoon ground turmeric
- 2 tomatoes, pureed
- 3 teaspoons garam masala (optional)
- 1/2 head lettuce
- Carbohydrate 5.67774875 g
- Cholesterol 0 mg
- Fat 10.4001550043822 g
- Fiber 1.73581246805191 g
- Protein 1.65486625 g
- Saturated Fat 0.787395937822751 g
- Serving Size 1 1 to 6 serving (131g)
- Sodium 898.58925 mg
- Sugar 3.94193628194809 g
- Trans Fat 0.175487187553331 g
- Calories 118 calories
Directions Preheat the oven to 350 degrees F (175 degrees C). Cut off most of the cauliflower's stem and place the whole head in a baking dish. Heat two tablespoons of oil and turmeric together in a small frying pan. Brush the cauliflower head with the oil and turmeric mixture. Bake the cauliflower for 30 minutes. While the cauliflower is cooking heat two tablespoons of oil in a frying pan, mix in the minced onions and saute until the are a medium brown color. Add the pureed tomatoes, garlic powder, garam masala and salt. Let this mixture simmer for 10 minutes. Arrange lettuce leaves on a serving plate. Place the cauliflower on top of the lettuce. Pour the tomato curry over the cauliflower. Serve hot.
