Cauliflower with Ginger
The perfect nutrient rich, anti-inflammatory vegan side dish. Serve with your favourite source of protein or tossed through a salad of choice.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
- 1 sml/med Cauliflower head
- 4 Tbsp Coconut oil
- 1 tsp Coriander seeds
- 1 1/2 Tbsp Ginger freshly minced
- 1 Green chili seeded and chopped
- 1 tsp Turmeric
- 1/2 tsp Celtic sea salt
- 2 tsp Lemon Juice freshly squeezed
- 2 Tbsp Coriander chopped fresh
Separate cauliflower into florets, wash well and drain.
Heat 3 tablespoons of oil over high heat in a fry pan.
When very hot, add the coriander seed and fry for 10 seconds. Add in the ginger, chilies and stir for a couple of seconds. Immediately add turmeric and salt, following with straight away with the cauliflower.
Stir rapidly to prevent burning and to distribute the spices.
Add 1/4 cup of hot water, reduce the heat to medium - low, cover and cook for 20 to 25 minutes, stirring once or twice.
Increase the heat to medium, uncover and stir fry to evaporate remaining moisture and to lightly brown the cauliflower, 5 to 10 minutes stirring carefully.
If vegetable look a little dry, stir in the rest of the oil. Add lemon juice and the coriander leaves and toss through.
Serve immediately as a side dish.
Calories: 114kcal | Carbohydrates: 6g | Protein: 2g | Fat: 10g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 171mg | Potassium: 290mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1% | Vitamin C: 77% | Calcium: 2% | Iron: 3%