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Ingredients27 m servings 111 cals
Original recipe yields 4 servings
- Mix flour, coriander, cumin, chile pepper, mustard powder, turmeric, and salt together in a bowl. Mix in water until a paste forms. Stir in skim milk and yogurt.
- Heat oil in a nonstick pot over medium heat. Add cumin seeds; heat until fragrant, 1 to 2 minutes. Add spice paste; heat for 1 minute. Add cauliflower to the pot and toss with spice paste until completely coated. Cover and cook cauliflower over medium-low heat, stirring several times to coat and prevent burning, until tender, 10 to 12 minutes.
- Stir lemon juice into the cauliflower just before serving.
- Cook's Note:
- Substitute soy milk for the skim milk if preferred.
Per Serving: 111 calories; 4.5 g fat; 14.2 g carbohydrates; 5.7 g protein; 1 mg cholesterol; 109 mg sodium. Full nutrition