I like to have some on hand, in case I get a yen for pizza and need cauliflower to make a crust… or to make paleo cauliflower ‘rice’ to go with whatever stir-fried chicken and veggies or almost any othr dish I am having… Every time I see cauliflower on sale I cannot refrain from buying a head or two!
But sometimes a head of cauliflower sits in the fridge, staring me in the face when I open the door, taunting me… just daring me to use it before it starts to get little specks of brown, indicating it is losing its freshness and needs to be eaten! Fresh cauliflower really doesn’t stay fresh for more than a few days in the refrigerator.
This Curried Vegetable dish was born of that need… I had a head of cauliflower and a butternut squash that I wanted to turn into something fabulous! I decided that I really couldn't go wrong with a curry.
So I washed up the cauliflower and broke it into florets, and I got The Captain to peel the butternut squash and cut it into 3/4-inch chunks… and then I combined them in a large pan with some garlic, onions, mushrooms, green bell pepper, canned tomatoes, and some spices.
It was delicous! And it smelled wonderful while it was cooking, too. You could use coconut oil to saute the veggies if you like, but for this dish, I chose to coat the skillet with a non-stick spray to keep the P+ count down to zero.
I do like coconut oil when cooking veg. But once in a while I like to keep the fat content down, so that I have more leeway in the rest of my meal. And let's face it... sometimes I would just rather spend my fat grams on almond butter during the day!
I portioned out the leftovers and froze them in individual servings. They thaw quickly on the counter, and are still a really nice texture afterward… even heated up in the mike!
Makes 6 servings
- 5 cloves garlic, peeled, smashed and minced
- 1 cup onions, cut into large dice or chunks
- 1 head cauliflower, washed and broken into florets, about 6 cups
- 1 butternut squash, peeled and cut into 3/4-inch chunks, about 1 pound
- 6 mushrooms, cut into large chunks, about 1-1/2 cups
- 1 large green bell pepper, cut into chunks
- 1 large can diced tomatoes (28 oz/796 ml)
- 2 Tbs curry powder
- Salt and pepper to taste
- Lightly coat a large skillet with non-stick spray and set over MEDIUM heat.
- Add the garlic and onions and saute till translucent, about 5 or 6 minutes.
- Add the curry powder and stir to coat the onions and garlic,
- Add the cauliflower, squash, mushrooms, and green pepper, and canned tomatoes.
- Stir well and bring to a light boil.
- Cover, reduce heat and simmer for about 45 minutes. Vegetables should be soft but not mushy when the dish is cooked.
- Season with salt and pepper before serving.
Weight Watchers P+ = 0.
Calories 113; Protein 5g; Carbohydrate 25g; Fat 0g; Fibre 6g.
A large skillet full of veggies and spices! Mmmmm. Smells so good when cooking!
The day I made up this dish I served it with some slices of lean roasted pork loin and some green peas…
And then enjoyed some leftovers with a few Spicy Meatballs.
Do you like to experiment with veggies and combinations of veggies?
What is your favorite go-to cauliflower dish?