Gluten Free | Low GI | Low Carb | Grain Free | Vegan | Lactose Free
Serves 2-3
| INGREDIENT | QUANTITY | GLYCEMIC INDEX | LEVEL |
|---|---|---|---|
| Cauliflower Florets | 150g | <10 | Negligible |
| Mustard Seeds | 1 Tsp. | <35 | Vey Low |
| Green Chilies | 1 to 2 in number, chopped | <20 | Very Low |
| Coriander Leaves | 1 Tbsp., finely chopped | <10 | Negligible |
| Curry Leaves | 1 Tbsp. | <10 | Negligible |
| Olive Oil / Coconut Oil | 2 Tsp. | 0 | Nil |
| Lime | ½ in number | <10 | Negligible |
| Salt | To Taste | 0 | Nil |
Note: All ingredients used should be organic, free from pesticides and Non-GMO.
Method:
- Boil water with adequate amount of salt in it.
- Add the cauliflower florets to the boiling water and boil for 4/5 mins till firm to bite but not soft.
- Drain the water and immerse the florets in cold water.
- Now drain the cold water and keep ready for use.
- Heat oil in a pan, splutter the mustard seeds, add the curry leaves, and sauté.
- Add the cauliflower and stir well. Stir in chopped chillies and coriander, salt to taste and mix well.
- Place on to a serving plate and lastly squeeze ½ a lime over it and enjoy!
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