A quick and easy low fat recipe that I found in The New McDougall Cookbook by Dr. John McDougall. I like this served on top of steamed brown rice. The original recipe calls for the use of 2 tbsp of rice vinegar but I found this to be too much, so I suggest halving that amount, unless of course, you really like the sharp, vinegary taste of foods.
What you will need:
1 medium cauliflower, cut into florets
2 cloves of garlic, pressed (optional)
2 tbsp grated fresh ginger
1 cup water
2 medium tomatoes, chopped
1 bunch spring onions, chopped (optional)
1 tbsp rice vinegar
2 tbsp tamari or soy sauce
½ tsp ground turmeric
Place the cauliflower, ginger and garlic (if using) in a saucepan with ½ cup of water. Cook, stirring now and then, for approx. 10 minutes. Add another ½ cup of water and the rest of the ingredients. Bring to boil then reduce heat and simmer, covered, until the cauliflower is tender. (Usually 10 more minutes.) Stir occasionally while it is cooking, to prevent sticking.