2 cups cauliflower florets
1 tbsp coconut oil
2 tsp avocado oil
2 cloves garlic, minced
1 tsp turmeric
1 tsp paprika
1/2 tsp coriander
1/2 tsp freshly grated ginger or dried ginger
1/2 cup 100% coconut milk
1/4 cup chopped cashews
2 tbsp unsweetened coconut chips
1 lemon or lime, sliced into wedges
In medium bowl, combine cauliflower, avocado oil, paprika, ginger, turmeric and coriander. Set aside.
Heat coconut oil over medium in a medium sauté pan. Add garlic. Sauté for 2-3 minutes. Add Cauliflower and stir often to sauté until it begins to brown. Add coconut milk and allow to thicken.
Meanwhile in small sauté pan, add cashews and heat over medium heat until toasted. Remove and add coconut until toasted.
Remove cauliflower from heat and top with cashews, coconut, freshly chopped cilantro. Serve with a lemon wedge over rice and beans or as a side dish.