Sunday, May 17, 2009

Eastern Spiced Tomatoes and Cauliflower

Sweet, spicy and aromatic, this makes a nice side dish or is great over brown rice as a meal.

2.5 cups chopped cauliflower
1 cup chopped bell pepper (orange, yellow or red preferred)
½ cup chopped white onion
1 cup tomato sauce/puree
1 cup chicken or vegetable broth(*use a gluten-free brand such as Progresso Natural if you are on a gluten-free diet)
1.5 teaspoons curry powder
½ teaspoon cumin
¼ teaspoon cinnamon
3 tablespoons raisins
ICB spray or olive oil using olive oil sprayer (if both n/a use a teaspoon of olive oil)

Spray a large pan/skillet with ICB or olive oil sprayer (if both n/a use a teaspoon of olive oil). Turn on medium heat, add bell pepper and onions and for 5-8 minutes until lightly browned. Add the cauliflower, broth, tomato sauce, raisins and spices, cover and simmer for 10-15 minutes until cauliflower is tender.

Makes 3 cups, six servings

Serving size ½ cup Calories 65 Protein 2 g Carb 12 g Fiber 3 g Sugars 7 g Fat 1 g saturated fat 0 g Sodium 187 mg


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