- 4 cups cauliflower, about 1 small head, cut into florets
- 1/4 cup onion, diced
- 1 Tbsp. olive oil
- 1/3 cup tomato, diced
- 1/4 tsp. ground ginger
- 1/4 tsp. crushed red pepper flakes, or to taste
- 1/4 tsp. paprika
- 1/8 tsp. cumin
- 1 tsp. garlic, minced
- 1 bay leaf
- 1 lemon, thinly sliced
- 2 Tbsp. parsley, chopped
- 2 Tbsp. cilantro, chopped
- pinch saffron
- 1/4 tsp. turmeric
- 1 1/2 cups hot water
- Clean and prepare the cauliflower by halving the head, removing the core and cutting the florets. Or you can use a bag of frozen cauliflower. Make sure they are cut into nice size pieces and are not too large.
- Preheat a large saute pan on medium heat and add the olive oil. Saute the onion for about 2 to 4 minutes until translucent.
- Add the tomato, ginger, crushed red pepper flakes, paprika, cumin and garlic, stir well and continue to cook for about 2 more minutes. Add the cauliflower, bay leaf and sliced lemon. Toss to coat with parsley and cilantro. Add turmeric, saffron and water and bring to a boil.
- Reduce heat, cover and simmer for about 20 to 30 minutes, or until the cauliflower is tender.
- With a slotted spoon, remove the cauliflower to a platter. Reduce the liquid to thicken for sauce and spoon over cauliflower to serve.
Serving Size: 1 cup • Calories: 39 • Fat: 0 g • Carbs: 6 g • Fiber: 3.3 g • Protein: 2.1 g • WW Points+: 1 pt