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Ingredientes
- 1 c. 2-cm cubes potatoes
- 2 Tbsp. extra virgin olive oil
- 1 med onion, minced
- 1 head cauliflower, cut into florets
- 1 Tbsp. black mustard seeds
- 1 tsp paprika
- 2 clv garlic, minced
- Â Â Coarse salt and freshly cracked black pepper
- 4 x green onions, sliced
- 1 Tbsp. minced fresh coriander
- 1 x juice of 1/2 lime
Direcciones
- Put the potatoes in a small pot and cover with water.
- Bring to a boil and simmer till the potatoes are still hard but cooked through, about 8 to 10 min.
- Drain and set aside to cold.
- Heat 1 tbsp. of the extra virgin olive oil in a medium skillet on medium-high heat.
- Saute/fry the onions till softened and a little colored, about 6 min.
- Remove from the pan and set aside.
- Heat the remaining extra virgin olive oil in the same pan on high heat.
- Add in the cauliflower and saute/fry 2 min.
- Add in the mustard seeds, paprika and the garlic.
- Saute/fry 1 minute more.
- Season with salt and pepper and add in 1/3 c. water.
- Cover and steam 2 min.
- Add in the green onions and potatoes and steam for 1 to 2 min more, or possibly till cauliflower is crisp- tender.
- Remove the lid and add in the coriander and the fresh lime juice.
- Check the seasonings.
- Serve.
- Cauliflower is one of the most delicious and underused vegetables around, especially considering which it's readily available year round in most grocery stores. Black mustard seeds give this dish a wonderful depth of flavour.
- Yield is 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 4 servings | |
| Calories 95 | |
| Calories from Fat 69 | 73% |
| Total Fat 7.91g | 10% |
| Saturated Fat 1.01g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 132mg | 4% |
| Total Carbs 5.83g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.67g | 1% |
| Protein 1.57g | 3% |
