xpost moroccan cauliflower

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Moroccan Cauliflower

 

Recipe By :Prevention Magazine (staff)

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds cauliflower -- trimmed

and cut into large florets

4 cups water

28 ounces tomatoes -- chopped

2 cups sliced red onions

6 cloves garlic -- minced

1 teaspoon dried marjoram

1/2 teaspoon ground cumin

1/2 teaspoon salt (optional)

1 teaspoon olive oil (optional)

1/2 teaspoon ground red pepper

2 teaspoons lemon juice

2 tablespoons minced fresh parsley

 

This is a good side dish. You can turn it into a vegetarian main dish by serving

it over couscous or rice. If you don't like your food too spicy, start with a

small amount of ground red pepper and adjust the hotness according to your

taste. MAKES 6 SERVINGS.

 

1. Combine the cauliflower and water in a Dutch oven or large saucepan. Cover

and bring to a boil over medium-high heat. Reduce heat to medium and cook for 6

minutes.

 

2. Add the tomatoes, onions, garlic, marjoram, cumin, salt (if using), oil (if

using) and pepper. Stir well, cover and bring to a simmer. Partially cover and

cook, stirring occasionally, for 20 minutes. (As the cauliflower cooks, it will

break into smaller pieces.) Stir in the lemon juice and parsley.

 

Per serving: 87 calories, 0.7 g. total fat (7% of calories), 0.1 g. saturated

fat, 0 cholesterol, 227 mg. sodium

 

Source:

" Your Family Will Love It! Quick and Healthy Weekday Meals for the Hard to

Please "

Copyright:

" 1995 (Rodale Cooking) ISBN 0875962564 "

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Per Serving (excluding unknown items): 84 Calories; 1g Fat (7.6% calories from

fat); 5g Protein; 18g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 64mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 0

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0