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Ingredients

¼ cup vegetable oil 1 head cauliflower, broken into small florets 2 onions, chopped 1 cup chopped tomato ¼ cup chopped fresh parsley 1 jalapeno pepper, chopped 1 teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon ground turmeric 1 cup chicken broth 1 clove garlic, minced ½ teaspoon salt

Nutrition Info

218.6 calories carbohydrate: 21.2 g cholesterol: : - fat: 14.3 g fiber: 6.5 g protein: 4.8 g saturatedFat: 1.9 g servingSize: - sodium: 343.9 mg sugar: 9.6 g transFat: : - unsaturatedFat: : -

Heat vegetable oil in a large skillet over medium heat. Add cauliflower, cook and stir until lightly browned, 8 to 10 minutes. Transfer cauliflower to a bowl.
Puree onions, tomato, parsley, jalapeno, cumin, coriander, and turmeric together in a food processor. Transfer onion mixture to skillet over medium heat, cook and stir until slightly thickened, 8 to 10 minutes.
Return cauliflower to skillet, add chicken broth, garlic, and salt. Reduce heat to medium-low, cook and stir until cauliflower is easily pierced with a fork, 15 to 20 minutes.

4 main-dish servings

This is a not-too-spicy way to perk up cauliflower.