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Per serving: Calories: 155; Total Fat: 8 grams; Saturated Fat: 1 gram; Protein: 4 grams; Total carbohydrates: 20 grams; Sugar: 6 grams; Fiber: 5.5 grams; Cholesterol: 0 milligrams; Sodium: 552 milligrams
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By BGLH
Florida
on March 29, 2013
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A great side dish. I served it with roasted chicken. I followed suggestion to add water in small amounts as tomatoes and cauliflower cooked as well as adding (ground red pepper .for additional heat I used a sweet potato that had already been baked, cut it in chunks, and added it at the end to heat it. When eating, I especially like the surprise of curnchy, toasted coriander seed.
By emberundeceived...
sammamish, WA
on December 06, 2012
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Really yummy. I wondered about the amount of spices as they were going in, but it ended up being mild and perfectly balanced. One of my new favorite recipes.
By Cheeks765
on September 04, 2012
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Really delicious! I substituted butternut squash for the sweet potato and shredded cabbage for the cauliflower, and it worked great! The flavor base is definitely there with the cumin and coriander, but I also added a spicy chili for some heat.
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