Cauliflower with Tomatoes & Cumin

Cauliflower with Tomatoes & Cumin

From the book Healing Foods for Special Diets edited by Jill Scott is this great recipe which makes an excellent side dish to grilled or barbecued meat or fish.
This recipe makes 4 servings.

Ingredients:
2 tablespoons (30ml) olive oil or sunflower oil
1 onion, chopped
1 garlic clove, crushed
1 small cauliflower broken into florets
1 teaspoon (5ml) cumin seeds
Large pinch ground ginger
4 tomatoes, seeded, peeled and quartered
1-2 tablespoons (15-30ml) lemon juice (optional)
2 tablespoons (30ml) fresh cilantro (optional)
Salt and ground black pepper

Instructions:
Heat the oil in a flameproof casserole, add the onion and garlic and fry, stirring, for a further 2-3 minutes until the cauliflower is flecked with brown.
Add the cumin seeds and ginger, fry briskly for 1 minute, then add the tomatoes, ¾ cup (175ml) water and some salt and pepper.
Bring to the boil and then reduce the heat, cover and simmer for 6-7 minutes, until the cauliflower is just tender.
Stir in a little lemon juice to sharpen the flavor, if liked and adjust the seasoning. 
Scatter over the cilantro, if using and serve at once.

Nutritional info:
(Per serving)
86 calories
2.5 g protein
6.2 g fat
0.9 g saturated fat
5.3 g carbohydrates
4.7 g sugar
1.9 g fiber