Serve with the lentils with chia seeds for a complete meal; it can also be served at room temperature the next day.

Serves 4


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.

Nutritional Info

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).


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