Garam masala is a mixture of north Indian spices like cinnamon, cumin, and nutmeg. Find it in the spice aisle.
- 1½ cup walnuts
- 4 Tbsp. olive oil
- 1 head cauliflower, broken up into small florets (about 1½ pounds)
- ½ tsp. chili powder
- 1 tsp. turmeric
- 1 Tbsp. garam masala
- ¼ tsp. cayenne pepper
- 1¼ cups vegetable stock
- 3 Tbsp. tomato paste
- ¼ tsp. kosher salt
Total time: 35 minutes
Preheat oven or toaster oven to 350°. Spread walnuts on a sheet tray and toast until fragrant, 6 to 8 minutes. Cool, then roughly chop and set aside.
In a medium skillet, heat olive oil over medium-high heat. Lightly brown cauliflower, stirring frequently, then remove from skillet and transfer to a bowl. Add chili powder, turmeric, garam masala, and cayenne pepper to the hot pan and toast lightly, about 30 seconds. Immediately add the vegetable stock, tomato paste, and salt; mix well. Stir in cauliflower and simmer for 2 minutes. Garnish with ground walnuts and serve.
Per serving: 288 calories, 22 grams fat, 6 grams protein, 20 grams carbohydrates.
Adapted from You: on a Diet: The Owner's Manual for Waist Management by Michael F. Roizen and Mehmet C. Oz (Free Press).