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Ingredients
1 2-pound head of cauliflower or 1 pound ready-cut florettes
2 tablespoons balsamic vinegar
1 teaspoon olive oil
½ teaspoon turmeric
½ teaspoon ground coriander
Cilantro (enough for 1 tablespoon chopped)
⅛ teaspoon salt (optional)
Nutritional analysis per serving (2 servings)
26 grams carbs; 152 calories; 2 grams monosaturated fat; 1 gram saturated fat; 4 grams fat; 10 grams fiber; 288 milligrams sodium; 9 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Break cauliflower into bite-size florettes and steam 7 to 10 minutes.
- Step 2
In bowl large enough to hold florettes, whisk together vinegar, oil, turmeric and coriander.
- Step 3
Wash, dry and chop cilantro to make 1 tablespoon.
- Step 4
When cauliflower is cooked, drain and stir into bowl, coating throughly with dressing. Sprinkle with cilantro and season with salt.
Private Notes