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Continued: Recipes: Cauliflower recipes

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  • Last update: October 9, 2013 - 1:42 PM

• 1-in. piece peeled fresh ginger root, minced (4 tsp.)

• 1 serrano chile pepper, thinly sliced (unseeded)

• 1 tsp. freshly ground black pepper

• 1 c. fresh peas (may substitute 1 c. frozen peas, plunged into hot water, then drained)

Directions

Heat the oil in large sauté pan over medium-high heat. Once the oil shimmers, add the cauliflower florets and salt; cook for about 15 minutes, stirring often, until the florets are nicely browned on all sides.

Make a well in the center of the pan; add the butter there. Once it has melted, stir the curry powder into the butter; cook for several seconds, then add the garlic, ginger, serrano pepper, black pepper and peas. Cook for 2 minutes, stirring frequently to coat and incorporate. Serve immediately.

Nutrition information per serving:

Calories 140 Fat 11 g Sodium 312 mg

Carbohydrates 9 g Saturated fat 3 g Calcium 32 mg

Protein 3 g Cholesterol 10 mg Dietary fiber 3 g

Diabetic exchanges per serving: 2 vegetable, 2 fat.

Crisped Cauliflower With

Lemon Tahini Sauce

Serves 4.

Note: From Proof restaurant in Washington, D.C. The tahini sauce can be made a week in advance.

For the sauce

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