Cauliflower #3

HURRY CURRY CAULIFLOWER
Ingredients:
1 Tbsp canola oil
1 tsp cumin seed
1 tsp coriander seed
2 tsp curry powder
1 tsp fresh ginger, minced
1 whole clove garlic, smashed
1 head cauliflower, cut into florets
1 c water
1 c rice wine vinegar
½ c cider vinegar
3 Tbsp Splenda
1 tsp pickling salt

Directions. Heat the canola oil in a heavy skillet over medium heat. Crush the cumin seed with the coriander seed and add to the pan. Add the curry powder, ginger, and garlic to the pan. Cook the spices, stirring until the oil colors and the spices are fragrant. Add the cauliflower florets to the pan and toss to coat. In a lidded plastic container, combine the water, rice wine vinegar, sugar and pickling salt. Shake to combine. Once the cauliflower is slightly tender, add it to a glass jar. Pour the pickling liquid over the cauliflower, filling to the top of the jar. Cool, chill, and store the pickles for 1 week to allow the flavors to develop thoroughly.

Makes: 4 servings

Calories: 82
Fat: 33.8 gm
Carbohydrates: 7.6 gm
Protein: 2.9 gm

From: www.foodnetwork.com