Cauliflower with Cumin Seed
- 2 tablespoons cumin seed
- 1/4 cup olive oil
- 2 cloves garlic — thinly sliced
- 2 cups cauliflower — cut into bite size salt and pepper — to taste
1. Heat a skillet over medium heat until hot but not smoking. Add the cumin seeds and cook until the seeds begin to brown and pop, about 1 minute. Remove from skillet and reserve. Heat the oil in the same skillet, add the garlic, and sauté for 30 seconds.
2. Add the cauliflower and sauté, stirring occasionally, about 5 minutes, until the cauliflower begins to brown.
3. Add the toasted cumin seed, salt and pepper, toss well and serve.
NOTE: When I made this (10/23/98) I forgot the garlic and it was delicious anyway. I cut back some on the seeds and the oil could have also been cut some. Editors Note: If you are not fond of cumin, substitute fennel or caraway seeds. MY NOTE: I like cumin but try the others anyway for a variation. ALSO: This works with cabbage also. I just melted about 1-2 tablespoons of butter in pan, added cumin, then added 1/4 head of cabbage cut up. The water clinging to the leaves is enough to help steam the cabbage. Was really good. (Using about 2 cups raw cabbage = 5.7 grams total.) Total Grams: 11.1 Per serving: (2) 5.5 If you like cumin you’ll love this recipe. I thought if sounded like too much cumin but I found that it wasn’t. I used the same principal with cabbage, too.