Turmeric Coconut Cauliflower
This is a wonderfully flavorful side dish with plenty of anti-inflammatory spice.
- 2 cups Plain Coconut Milk unsweetened
- 1 tbs Turmeric ground
- 1 tsp Garlic Powder
- 1 tsp Sea Salt
- 1 tsp Black Pepper
- 1 head Cauliflower large
- 1/2 cup Fresh Cilantro chopped
Heat a skillet over medium heat and add the coconut milk, tumeric, garlic, salt, and black pepper. Whisk together and let simmer on low
Once bubbles start to appear in the coconut sauce, add the cauliflower florets and reduce the heat. Cook covered for 15 to 20 minutes, or until the florets just become soft.
Divide between plates. Top with cilantro. Enjoy!
Calories: 226kcalCarbohydrates: 11gProtein: 3gFat: 19gSaturated Fat: 17gSodium: 672mgPotassium: 493mgFiber: 3gSugar: 4gVitamin A: 135IUVitamin C: 70mgCalcium: 35mgIron: 2mg