Curried Cauliflower

Heat oil in a saucepan over medium heat, fry sesame seeds for a few seconds until they sizzle. Stir in tomato paste, garlic, chilli powder, salt and turmeric.
Add cauliflower and mix well. Cook on medium heat for 5 minutes until tender.
Remove from heat, add lemon juice and coriander leaves, mix well.

Serve with Indian flat breads or wholemeal Lebanese bread or as a side dish.

Variation:

Add 1/2 cup of green peas or sliced red capsicum for variety.

Per serve: energy 372 kJ (89 cal); protein 4 g; fat 6 g; saturated fat 0.9 g; cholesterol 0 mg; carbohydrate 4 g; fibre 4 g; calcium 30 mg; iron 1.4 mg; sodium 314 mg

Serves 2

2 teaspoons peanut oil or extra virgin olive oil

1 teaspoon (preferably black) sesame seeds

1 tablespoon (25g) tomato paste (No Added Salt)

1 medium clove garlic, finely chopped

⅛ - ¼ teaspoon red chilli powder or ½ teaspoon curry powder

¼ teaspoon salt

Large pinch turmeric

2 cups sliced cauliflower florets

2-4 teaspoons lemon juice

1 tablespoon finely chopped coriander leaves

Scientific studies show that cruciferous vegetables help lower cancer risk. Cauliflower contains the largest concentration of health promoting sulphur-containing nutrients. Sesame seeds, which have many health benefits, are used instead of commonly used mustard seeds.

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Curried Cauliflower