Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Medium head cauliflower 1/2 t Turmeric
2 T Vegetable oil 1/4 t Ground cardamom
1 t Cayenne (or to taste) 1/8 t Ground coriander
2 t Black or brown mustard 1/2 c Unsweetened apple juice
- seeds 2 T Fresy lemon juice
1 t Fresh ginger root, Salt
- grated

* Yellow mustard seeds can be used in a pinch if black or brown seeds
are not available. Wash the cauliflower and cut it into florest of
nearly equal size. Heat the oil over high heat in a skillet or
saucepan large enough to hold the cauliflower in a single layer. Add
the mustard seeds and cook them until the begin to pop. Stir in the
ginger, coriander, turmeric, cardamom, cayenne and the cauliflower
florets; toss them together. Pour in the apple and lemon juices,
sprinkle with a pinch of salt, cover, and simmer, stirring a few
times, for about 5 minutes until the cauliflower is just tender.
Serve hot or at room temperature. Makes 4 (4-ounce) servings. Per
serving: 73 calories, 1.9 g protein, 4.4 g fat, 7.8 g carbohydrate,
31 mg sodium, 0 mg cholesterol. VARIATIONS: Toss the Curried
Cauliflower with a cup of plain yogurt. Chill the Curried cauliflower
for 30 minutes in the refrigerator, then serve it topped with a
dollop of plain yogurt and 2 tablespoons of currants. [Moosewood
Restaurant Cooks at Home; The Moosewood Collective] [A Fireside Book;
1994; ISBN 0-671-87954-5 {0-671-67992-9 PBK}] Posted by Fred Peters.

Submitted By FRED PETERS On 09-30-94

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