Spicy Cauliflower Topper for Baked Potatoes

Wendys Kitchen's Note:

Another baked potato topper- from the Victorian Government Healthy Eating website. Even though this recipe uses sour cream I substitute natural sheeps yoghurt. For Vegan just omit completely or use Soy Yoghurt.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 2 teaspoons olive oil
• 1/2 onion, chopped
• 1/4 cauliflower, florets and stalks chopped
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1 garlic clove, crushed (optional)
• 2 spring onions, sliced
• 3 tablespoons reduced-fat sour cream

Directions:

1. Heat oil in saucepan. Add onion, cauliflower, curry powder, turmeric and garlic and stir-fry for 2 minutes.
2. Stir in water and cook gently until cauliflower is tender, about 10 minutes.
3. Stir in spring onions and sour cream.
4. Serve over a split baked potato.