Curry cauliflower with toasted almonds

Curry, a spice blend in East Indian cuisine, contains spices that are known to fight inflammation, and improve gut and heart health.

Ingredients

1 cup water
4 cups cauliflower florets (2- to 3-pound head)
1/2 cup raw slivered almonds
1 tablespoon extra-virgin olive oil
1/2 cup sliced leek
2 teaspoons curry powder
1 1/2 tablespoons lemon juice
1/4 cup chopped fresh parsley

Directions

1. Place a steamer basket in a medium saucepan with water. Heat over medium heat until simmering, then turn heat down to low. Place cauliflower in the steamer basket, cover and cook for 5 to 8 minutes or until cauliflower is tender.
2. While cauliflower is steaming, place almonds in a medium skillet over medium heat for 1 to 2 minutes or until lightly toasted. Transfer to a plate to cool.
3. Add oil to skillet and heat over medium heat. Add sliced leek, stirring, for 3 to 5 minutes or until tender. Add remaining ingredients and cook for 30 to 60 seconds. Add cauliflower and toss until well-coated.
4. Enjoy warm.

Makes 4 servings

Recipe contains: nuts

Carb choices per serving: 1

*Option not included in nutrition facts.

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