This low-sodium recipe uses just a quarter teaspoon of salt.
- 2 tablespoons extra-virgin coconut oil
- 5 cups cauliflower florets (about 1 head)
- ¹⁄3 cup vegetable broth
- ¼ cup golden raisins (or natural raisins)
- 1 teaspoon curry powder
- ½ teaspoon grated lemon zest
- Freshly ground black pepper
- 2½ teaspoons fresh lemon juice
- ¼ cup chopped Italian flat-leaf parsley
- 2 tablespoons slivered almonds, preferably toasted*
- ¼ teaspoon salt
Heat a large skillet on medium-high heat and add coconut oil.
Carefully add cauliflower to hot oil and brown on one side without stirring, about 4 minutes. Stir a few times and then brown on another side for 4 minutes, reducing heat as needed to prevent burning.
Reduce heat to medium-low and add broth, raisins, curry powder, lemon zest and pepper.
Cover loosely and simmer until cauliflower is fork tender, about 10-15 minutes. Stir in lemon juice, parsley, almonds and salt.
*Cook’s tip: To toast almonds, cook slowly on medium heat in a dry sauté pan until fragrant and golden brown, about 10 minutes. Time saver: Toast enough almonds for multiple recipes at once and store in a sealed container.
Nutrition Analysis: 100 cal, 6 g fat, 0 mg chol, 180 mg sodium, 11 g carbs, 3 g fiber, 6 g sugar, 2 g protein.
Michelle Dudash, michelledudash.com, is a registered dietitian nutritionist, Cordon Bleu-certified chef and best-selling author of Clean Eating for Busy Families.