(This is a Weight Watchers recipe. PointsPlus value= 2; Servings= 4)
Ingredients:1 tsp olive oil
1 medium onion(s), finely chopped
2 tsp ginger root, fresh, peeled and minced
2 tsp curry powder
1/2 tsp Cumin seeds
1 cup(s) canned tomato puree
1 1/2 cup(s) water
1 pound(s) cauliflower, florets, cut into bite-size pieces and steamed
1 Tbsp parsley, fresh, chopped (I'm going to use cilantro, I don't love parsley)
1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and ginger; cook, stirring frequently, until the onion is softened, 4-5 minutes. Stir in the curry powder and cumin; cook, stirring constantly, about 1 minute.
2. Stir in the tomato puree and water. Reduce the heat and simmer, covered, stirring occasionally, about 15 minutes. Remove from the heat and let cool slightly.
3. Place the cauliflower in a serving bowl, top with the sauce, and sprinkle with the parsley.
Yields about 1 cup per serving.