CUR­RIED CAU­LI­FLOWER GRATIN

Cooking Light - - Dinner Tonight 1 Ingredient, 3 Sides -

Serve this hearty side over cooked brown rice for a meat­less main dish.

1. Heat 2 tsp. olive oil in a 9-inch oven­proof skil­let over medium-high. Add 11/2 tsp. curry pow­der,

1 tsp. grated peeled fresh gin­ger, and 2 thinly sliced

gar­lic cloves. Cook, stir­ring con­stantly, 1 minute. Stir in 4 cups caulif lower f lorets, 2/3 cup light co­conut milk, 1/4 cup low­er­sodium chicken broth, and 1/2 tsp. kosher salt. Bake at 450°F un­til bub­bly, about 20 min­utes. Turn on broiler to high; broil un­til browned, about 6 min­utes. Sprin­kle with 3 Tbsp. chopped fresh cilantro and 2 Tbsp. sliced

red Fresno chiles.

SERVES 4 (serv­ing size: 1 cup) Calo­ries 88; Fat 5g (sat 3g, un­sat 2g); Pro­tein 3g; Carb

9g; Fiber 4g; Sug­ars 3g (added sug­ars 0g); Sodium 286mg; Calc 4% DV; Potas­sium 8% DV

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