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by Patty Wallace
1/2 medium onion, chopped
2 cloves garlic, finely minced
2 tablespoons olive oil
1 teaspoon curry powder
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin
2 tablespoons water
1 teaspoon chicken bouillon granules
1 tablespoon dried currants
Salt and pepper to taste
In a pan with a tight-fitting lid, sauté onions in olive oil over medium heat until translucent. Add garlic and sauté another minute or two. Add the curry powder, cumin, and cinnamon and cook until fragrant. Add the cauliflower and sauté several minutes until heated through. Add water, chicken bouillion, and currants. Bring to a boil then immediately reduce heat to low and cover pan. Let steam for about 10 minutes.
Servings: 4
Nutrition Information (per serving):
Fat: 7g
Protein: 2g
Carbohydrates: 7g
Dietary Fiber: 2g
Net Carbs: 5g
This recipe is courtesy of The LowCarbRecipeBox http://health.groups.yahoo.com/group/LowCarbRecipeBox/
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