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A wonderful dish! Not your boring vegetable! I love the cabbage as much as the cauliflower but plan to use a bigger pan, like a Dutch oven, if you are using cabbage instead of cauliflower.
Ingredients
- ¼ cup vegetable oil
- 1/8 teaspoon mustard seed
- 1 large head cauliflower, cut into bite-size pieces
- 1 baking potato, peeled and cut into 1/4-inch cubes
- 1 ½ teaspoons salt
- 1/8 teaspoon ground turmeric
- 1 ½ teaspoons white sugar
- 1/8 teaspoon cayenne pepper
Directions
Step 1
Heat oil in a large, deep skillet over medium-high heat. Saute mustard seeds in hot oil until popping and toasted, 10 to 15 seconds.
Step 2
Stir cauliflower, potato, salt, and turmeric into oil until coated completely; cover the skillet with a lid, reduce heat to medium, and cook, stirring every few minutes, until cauliflower and potato are tender, 15 to 20 minutes. Season with sugar and cayenne pepper and cook until flavors develop, about 2 minutes more.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 147 | |
| % Daily Value * | |
| Total Fat9g | 12% |
| Saturated Fat2g | 8% |
| Sodium626mg | 27% |
| Total Carbohydrate15g | 5% |
| Dietary Fiber4g | 15% |
| Total Sugars5g | |
| Protein4g | |
| Vitamin C72mg | 360% |
| Calcium36mg | 3% |
| Iron1mg | 5% |
| Potassium576mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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