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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
Servings: 6
Calories: 114kcal


  • 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: 1IU | Vitamin C: 77mg | Calcium: 2mg | Iron: 3mg