Spicy Cauliflower with Lemon and Garlic

Hello everyone, so here's my first dish!  Spicy cauliflower with lemon and garlic and it's a great low carb choice as I substituted the original recipe which used potatoes.  You'll love the bold flavors with the zest of the lemon and a bit of a kick using red pepper.  I paired this side with chicken breasts, rosemary and olive oil bread and of course, your favorite wine!  It's a very light and fresh dish, only around 39 calories per serving (Weight Watchers friends that's zero points!), so feel free to indulge all you want!

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Servings: 4

Serving Size: 1 cup

Calories: 39

Fat: 0 g

Carbs: 6 g

Fiber: 3.3 g

Protein: 2.1 g

Old Points: 0 pts

Points+: 1 pt

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Here's the ingredients:   

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. 

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