From Lisa’s 4Leaf Kitchen—Indian Spice Cauliflower


Karen’s Indian Spice Cauliflower Dish

Indian Spice Cauliflower

This recipe is from a good friend of ours, Karen, who brought this to one of our 4Leaf parties. With its many Indian spices, this dish is delicious, not to mention super easy to make!

Ingredients:

  • 3/4 cup onion, diced
  • 4 large cloves of garlic, chopped
  • 1 1/2 teaspoon cardamom*
  • 1 1/2 teaspoon turmeric
  • 1 1/2 teaspoon curry powder
  • 1/2 teaspoon salt, if desired
  • 4 Tablespoons of dried currants or raisins
  • 8 cups cauliflower chopped, or about 1 1/2 – 2 heads
  • 4 cups chopped tomatoes
  • 2 teaspoons minced fresh ginger root
  • 4 Tablespoons dry red wine
  • 3 cups green beans, ends cut and then cut in half
  • whole grain optional

* Cardamom is expensive but worth the flavor. You can substitute cinnamon.

Directions:

  1. Place a large pan on medium and saute the onion and garlic until soft in water or liquid of choice
  2. Add the spices, salt and currants or raisins and mix.
  3. Add the cauliflower, chopped tomatoes and ginger root. Simmer, covered, over low heat until cauliflower is tender, about 15 minutes.
  4. Uncover, add the wine, and simmer until cauliflower is tender, about another 10 minutes.
  5. Eat as is or add over whole grain and enjoy!
  6. Makes 6-8 servings

For a “printer-friendly” one-pager, ideal on your fridge with a magnet—Just click here for a PDF.

With love from Lisa…

Click here for the page containing all recipes.

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Let me hear from you: lisa@4leafprogram.com

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About J. Morris Hicks

A former strategic management consultant and senior corporate executive with Ralph Lauren in New York, J. Morris Hicks has always focused on the "big picture" when analyzing any issue. In 2002, after becoming curious about our "optimal diet," he began a study of what we eat from a global perspective ---- discovering many startling issues and opportunities along the way. In addition to an MBA and a BS in Industrial Engineering, he holds a certificate in plant-based nutrition from the T. Colin Campbell Center for Nutrition Studies, where he has also been a member of the board of directors since 2012. Having concluded that our food choices hold the key to the sustainability of our civilization, he has made this his #1 priority---exploring all avenues for influencing humans everywhere to move back to the natural plant-based diet for our species.
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