Indian Cauliflower Supper

Servings 4 Serves


  • 2 teaspoons olive oil
  • 2 medium onions thinly sliced
  • 2 teaspoons ground coriander
  • 2 teaspoons ground fennel
  • 1 teaspoon ground cumin
  • 1 dash cayenne pepper
  • 1/4 teaspoon wasabi powder more or less, depending on your heat tolerance
  • 2 cups cauliflower chopped
  • 1/3 cup water
  • 1 28-oz. can diced tomatoes


  • Heat the oil in a Dutch oven or large skillet with a tight-fitting lid over medium-high heat; add onions and sauté until translucent. Add the 5 spices and cook for 1 minute, stirring often.
  • Next, add the chopped cauliflower; blend well. Add the water then reduce the heat, cover and simmer for 10 minutes or until cauliflower is tender-crisp.
  • Add tomatoes; raise heat to medium-high and cook until tomatoes are heated through.


LC SERVING SUGGESTION: Serve a big baby spinach salad on the side.
SERVING SUGGESTION: Add whole wheat couscous.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure canned tomatoes are gluten free.
NUTRITION per serving: 100 Calories; 3g Fat; 4g Protein; 17g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 37mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 1/2 Fat. Points: 3
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