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Cauliflower with Indian Spices Recipe

Atkins Cauliflower with Indian Spices
Net Atkins Count ™
Prep Time: 8 Minutes
Cook Time: 15 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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  • 2 tablespoon Unsalted Butter Stick
  • 1 tsp Cumin
  • 1/2 tsp Coriander Seed
  • 1/2 tsp Ginger (Ground)
  • 1 medium whole (2-3/5" dia) Red Tomatoes
  • 1 head, large (6-7" dia) Cauliflower
  • 1/2 cup Chicken Broth, Bouillon or Consomme
  • 1 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 oz Cilantro (Coriander)


To make this a vegetarian dish, simply use vegetable broth instead of chicken broth.
  1. In a large skillet, melt butter over medium heat. Add cumin, coriander and ginger. Cook spices until fragrant, about 1 minute.
  2. Dice the tomato and cauliflower and then add to the to skillet. Raise heat to high, add broth, salt and pepper and bring to a boil. Cover, turn heat down to low and simmer until cauliflower is tender but still very firm, about 7 minutes.
  3. Remove lid and continue cooking until broth has evaporated and cauliflower is very tender, about 5 more minutes. Sprinkle with chopped cilantro before serving.

Cooking Tip

Whether you're feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

How we calculate the Net Atkins Count™

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fiber and polyols (such as glycerin and sugar alcohols) from the total grams of carbohydrates in whole foods. This reflects the idea that fiber and polyols minimally impacts blood sugar levels at the doses present in the products.