• 1 lb. cauliflower florets
• 1-3/4 lbs. canned diced tomatoes, undrained
• 2 cups vegetable or beef stock
• 1 onion, chopped
• 1/2 tsp. garlic powder
• 2 tsp. curry powder
• 1/8 tsp. ground cumin

Combine first 5 ingredients in an electric slow cooker on low heat. Cover and cook about 7 hours, or until cauliflower is tender. Increase heat to high. Stir in remaining ingredients and salt and pepper to taste. Cover and cook another 30 minutes. Serve hot or cold.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 91, fat 1.3g, 11% calories from fat, cholesterol 0mg, protein 4.8g, carbohydrates 18.7g, fiber 6.0g, sugar 9.0g, sodium 449mg, diet points 1.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.4, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.0, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Merlot, Sauvignon Blanc, or Zinfandel.