| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Food networ, Food5 | 4 | Servings | ||
INGREDIENTS
| 4 | T | Olive oil |
| 4 | Thin slices fresh ginger | |
| peeled | ||
| 1 | Cauliflower, weighing about | |
| 800g cut into | ||
| delicate florets | ||
| 3/4 | t | Salt, or to taste |
| Freshly ground black pepper | ||
| 4 | T | Fresh coriander, very finely |
| chopped | ||
| Generous squeezes of lemon | ||
| juice |
INSTRUCTIONS
Put the oil in a large wok or saut pan and set over a medium to high heat. When hot, put in the ginger. Stir for 10 seconds, pressing down upon the ginger. Now put in the cauliflower and salt. Stir and fry for 2-3 minutes. Add 4tbsp water. Cover and cook on medium-high heat for 2-3 minutes, or until the cauliflower is tender but still crisp. Uncover and boil away extra liquid, if there is any. Add the black pepper, coriander and lemon juice. Stir to mix, then serve. (The ginger can be removed before serving.) Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 166
Calories From Fat: 132
Total Fat: 15g
Cholesterol: 0mg
Sodium: 617mg
Potassium: 355.1mg
Carbohydrates: 8.3g
Fiber: 4.8g
Sugar: 1.7g
Protein: 3.4g