Recipe

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• 1/2 tsp canola oil
• 1/4 cup onion, finely chopped
• 1 tsp gingerroot, grated
• 1 tsp curry powder
• 1/4 tsp ground cumin
• 1/2 cup tomato puree
• 1/2 cup water
• 2 cups cauliflower florets , steamed until crisp-tender, hot
• 1 1/2 tsp fresh parsley, chopped

• 1 In skillet, heat oil; add onion and ginger; cook over med. heat until onion is translucent.
• 2 Stir in curry powder and cumin; cook 1 minute longer.
• 3 Stir in puree and 1/2 cup water; reduce heat to low; simmer, covered 15 minutes stirring occasionally.
• 4 Remove from heat and let cool slightly.
• 5 Blend with hand blender or in blender until smooth.
• 6 Arrange florets in serving bowl; top with tomato-curry sauce and spinkle with parsley.