Abracadabra

By MAYI BRADY

April 5, 2000 12 AM PT

TIMES STAFF WRITER

Curry is a magical thing. It can transform the lowly cauliflower into something special. It takes less than 30 minutes for the magic to happen in this recipe.

Serve the curry over basmati rice, which cooks in the same amount of time as ordinary long-grain rice. The raita is a refreshing accompaniment to the curry. Finish the meal with slices of fresh mango with a squeeze of lime.

Cauliflower Curry

Cucumber Raita

Rice

Fresh Mango

Cauliflower Curry

Active Work and Total Preparation Time: 25 minutes * Vegetarian

1 tablespoon oil

1 onion, thinly sliced

4 cloves garlic, minced

1 (2-inch) piece ginger root, minced

2 serrano chiles, seeded (if desired) and minced, or more to taste

2 1/2 teaspoons ground coriander

1 teaspoon ground cumin

1/4 teaspoon cinnamon

1 teaspoon ground turmeric

1/2 teaspoon black mustard seeds

1/2 teaspoon salt, or to taste

1 (16-ounce) bag frozen cauliflower florets

1 cup coconut milk

1 tablespoon lemon juice

* Heat oil over medium-high heat in large skillet. Add onion and cook, stirring occasionally, until lightly browned, about 6 to 8 minutes. Add garlic, ginger and chiles and cook 2 minutes more. Add coriander, cumin, cinnamon, turmeric, mustard seeds and salt. Cook, stirring until very fragrant, about 3 minutes. Add cauliflower and mix well. Add coconut milk and lemon juice, reduce heat and simmer 5 minutes.

4 servings. Each serving: 197 calories; 334 mg sodium; 0 cholesterol; 16 grams fat; 13 grams carbohydrates; 5 grams protein; 2.98 grams fiber.

Cucumber Raita

Active Work and Total Preparation Time: 5 minutes

1 cucumber

1 cup plain yogurt

1/2 teaspoon salt

Pepper

1/4 teaspoon ground cumin

* Peel and grate cucumber. Place cucumber in a bowl and add yogurt, salt, dash pepper and cumin. Mix well.

4 servings. Each serving: 63 calories; 349 mg sodium; 7 mg cholesterol; 3 grams fat; 7 grams carbohydrates; 4 grams protein; 0.47 gram fiber.

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