Total Calories: 124
1. Wash the cauliflower stems well. Cut each stem in half crosswise and then into halves or quarters lengthwise, depending on their thickness.
2. Heat the oil in a cast-iron or nonstick wok or skillet over medium-high heat and cook the cauliflower stems, stirring, over medium-high heat until golden brown, 5 to 7 minutes.
3. Add all the remaining ingredients (except the pomegranate seeds and cilantro), cover the pan and cook, stirring as needed, until all the juices evaporate and the stems are soft, 15 to 20 minutes.
4. In the meantime, place the pomegranate seeds in a small nonstick skillet and roast over medium heat, stirring and shaking the skillet, until dark brown, about 2 minutes--keeping in mind that the seeds will continue to darken even after they are removed from the heat. Add the pomegranate seeds to the cauliflower stems during the last 5 minutes of cooking. Mix in the cilantro, transfer to a serving dish, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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