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2 cups cauliflower florets

1 tbsp avocado oil, coconut oil or grapeseed oil

1 tsp turmeric

1/2  tsp coriander

1/2 tsp freshly grated ginger or dried ginger

1 clove roasted garlic, chopped (see recipe below) or fresh garlic

1/4 tsp crushed red pepper flakes

2 tbsp fresh lemon juice

2 tbsp unsweetened coconut chips

sea salt

4 sprigs Fresh cilantro (optional)

Preheat oven to 350 degrees Fahrenheit.

Line a medium baking sheet with foil.  Combine all ingredients but coconut chips in a large bowl and mix.  Spread evenly on baking sheet.   Bake for 20-25 minutes.

If using stove top, heat oil over medium.  Add garlic and sauté for 1 minute.  Add remaining ingredients.  Cook over medium low for about 10 minutes until cauliflower is soft but slightly firm to touch.

In a small sauté pan, toast coconut with 1 tsp coconut oil for about 2-3 minutes until slightly brown.  Top over cauliflower and serve.

Garnish with cilantro

Enjoy over rice or quinoa.  Add chickpeas or lentils for a meatless meal!