Steamed Cauliflower With Tomato-Curry Sauce

1. 1

   In skillet, heat oil; add onion and ginger; cook over med.

2. 2

   heat until onion is translucent.

3. 3

   Stir in curry powder and cumin; cook 1 minute longer.

4. 4

   Stir in puree and 1/2 cup water; reduce heat to low; simmer, covered 15 minutes stirring occasionally.

5. 5

   Remove from heat and let cool slightly.

6. 6

   Blend with hand blender or in blender until smooth.

7. 7

   Arrange florets in serving bowl; top with tomato-curry sauce and spinkle with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.