Only thing non-LDL is the brown sugar. It may be that it would taste good without the sugar at all or I am sure that those who substitute could use splenda or stevia. I was thinking if the sweetness was really essential to this, I would probably use 4 cups pure apple cider in place of the chicken broth and brown sugar. I found some apple cider (not from concentrate) that has nothing added (unfiltered, no preservatives, sweetner or additives of any kind).
Madras Cauliflower
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Ingredients
Serves: 12
o 1 medium onion, chopped (1 cup)
o 3 cloves garlic, chopped
o 1 tablespoon curry powder
o 1 1/2 teaspoons ground cuin
o 1/2 teaspoon tumeric
o 1/2 teaspoon salt
o 1/4 teaspoon black pepper
o 1/4 teaspoon red-pepper flakes
o 1 Turkish bay leaf
o 1/4 cup extra virgin olive oil
o 4 cups low sodium chicken broth
o 2 tablespoons brown sugar
o 2 teaspoons lemon juice
o 2 large heads cauliflower (4 pounds) trimmed and broken into 2-inch pieces (12 cups)
o 1/4 cup chopped parsley or cilantro
Directions
Cook onion, garlic, curry, cumin, tumeric, salt, pepper, red-pepper flakes and bay leaf in olive oil in a 6-quart heavy pot over moderate heat, stirring occasionally, until onion is soft, 5 minutes.
Stir in broth, brown sugar, and lemon juice and bring to a boil. Add cauliflower and cook over moderately low heat, covered, stirring occasionally, until cauliflower is crisp-tender, 10 to 15 minutes.
Transfer cauliflower with a slotted spoon to a serving platter and sprinkle with parsley or cilantro.
about this recipe
Tumeric and a dash of mild curry give this cauliflower dish a sunny jolt of yellow color
