Servings –  2

This recipe can be adapted to all stages of the program. For continued or maintenance stages, coloured peppers could be substituted for the green peppers.

[recipe-ingredients]

• ½ head cauliflower florets washed and microwaved in a wide flat plate with 2 Tbsp. water to soften
• 2 medium size green bell peppers cut into long strips to match the cauliflower size
• 1 tsp black mustard seeds ( can substitute with 3/4 – 1 tsp dry mustard )
• 2 tbsp masala powder (blend of Indian spices, can pick up a prepared version)

[recipe-directions]

1. prepare cauliflower and peppers
2. lightly spray a pan with olive or canola oil
3. When the oil is hot, add black mustard or dry mustard and add bell pepper strips and start frying.
4. When they are half cooked and green gets a little dull, add the pre-cooked cauliflower (caution drain the water to make sure you don’t get oil splutter and burn yourself)
5. Cover the pan and steam for 2 minutes on low heat
6. Add 2 Tbsp. masala powder and a pinch of sweetener to taste
7. At this point you need to monitor the dish to ensure that it doesn’t burn

NOTE: Serve with konjac rice and a protein of your choice.