Indian Cauliflower Salad
Preparation Time: 20 minutes
Equipment: Paring knife, Cutting Board, 11-inch Mini WOK/Saucier w/cover
- 1 head cauliflower
- 8 green onions
- 2 teaspoons black mustard seeds
- 2 teaspoons cumin seeds
- 2 teaspoons fennel seeds
- ½ teaspoon turmeric
- ½ cup (80 ml) warm water
- ¼ cup (60 ml) vegetable oil
- ½ cup fresh cilantro, chopped
- 1 head romaine lettuce, chopped or torn
Separate cauliflower into 1-inch (2.5 cm) florets. With a paring knife, peel stems and cut into thin slices. Set aside.
Trim onions and chop, including tops. Set aside.
Have spices and water ready right next to stove. Heat oil in WOK over medium-high heat, add mustard seeds, cumin seeds and fennel seeds. Reduce heat to low. Keep cover lid handy if seeds sputter and begin to pop. When seeds stop sputtering add turmeric and stir, add cauliflower and stir to coat. Add water and cover, about 10 minutes.
To serve, place prepared romaine lettuce in salad bowl, top with green onions and cilantro, then pour cauliflower over and toss.
This dish is bright, attractive, unusual, and very good. Can be served with prepared brown rice or sliced sausage.
NUTRIONAL BREAKDOWN PER SERVING: Calories 93; Fat Grams 8; Carbohydrate Grams 5; Protein Grams 2; Cholesterol 0; Sodium mg 18.
THE POINT SYSTEM: Calorie Points 1; Protein Points 0; Fat Grams 8; Sodium Points 1; Fiber Points 0; Carbohydrate Points ½; Cholesterol Points 0.