Low-Carb Cauliflower and Spinach Saag

This Low-Carb Cauliflower and Spinach Saag is a sumptuous and nutritious twist on the classic Indian dish. It's packed with aromatic spices and creamy texture, perfect for anyone following a keto diet or simply looking for a healthy yet indulgent meal.

Course Dinner

Cuisine Indian

Keyword Cauliflower Recipes, Keto Dinner, Keto Saag, Low Carb Indian Food, Spinach Dishes

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 250kcal

Equipment

Large pan
Cutting board
Chef’s knife
Measuring cups and spoons
Stirring Spoon

Ingredients

1 medium head cauliflower about 2 pounds / 900g, cut into florets
10 ounces fresh spinach washed and roughly chopped
1 medium onion finely chopped (about 1/2 cup / 120g)
3 cloves garlic minced
1 inch piece ginger grated (about 1 tablespoon / 15g)
2 tablespoons olive oil or ghee
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon garam masala
¼ teaspoon red chili powder optional
½ cup heavy cream
Salt to taste
Water as needed

Instructions

Heat the olive oil or ghee in a large pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds.
Add the chopped onions to the pan and sauté until they turn translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, and cook for another 2 minutes until aromatic.
Sprinkle in the ground turmeric, ground coriander, ground cumin, garam masala, and red chili powder. Cook for 1 minute, allowing the spices to bloom.
Add the cauliflower florets to the pan and stir to coat them with the spice mixture. Sauté for 5 minutes.
Pour in a splash of water to deglaze the pan and add the chopped spinach. Cover and let it cook for about 10 minutes, or until the spinach has wilted and the cauliflower is tender.
Uncover and pour in the heavy cream, stirring well to combine. Simmer for an additional 5 minutes. If the mixture is too thick, add a little more water to reach your desired consistency.
Season with salt to taste and remove from the heat.

Notes

For a vegan version, substitute the heavy cream with full-fat coconut milk.

Ensure to adjust the salt according to your dietary needs.

This dish can be stored in the refrigerator for up to 3 days, making it a great make-ahead meal.

Serve this saag with a side of keto-friendly naan or over a bed of cauliflower rice for a complete meal.

Nutrition