Coconut Turmeric Cauliflower
ChefRhonda PlataDifficultyBeginnerCauliflower is a staple on the keto diet because of its low carb count and ability to take on other flavors. In this recipe, a Thai-inspired simmer in turmeric-scented coconut milk with a sprinkle of cilantro makes a unique side dish. For a vegan or vegetarian dinner, serve over keto noodles with a dollop of chili paste.
Servings 4
Net Carbs
- Amount Per Serving
- Calories 85
- % Daily Value *
- Total Fat 3g5%
- Total Carbohydrate 13g5%
- Dietary Fiber 4g16%
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat a skillet over medium heat and add the coconut milk, turmeric, salt and black pepper. Whisk together and let simmer on low.
Once bubbles start to appear in the sauce, add the cauliflower florets and reduce the heat slightly. Cook covered with a lid for 15 to 20 minutes, or until your desired consistency is reached.
Divide the cauliflower mixture between bowls. Top with cilantro and enjoy!
Ingredients
Ingredients
Directions
Directions
Heat a skillet over medium heat and add the coconut milk, turmeric, salt and black pepper. Whisk together and let simmer on low.
Once bubbles start to appear in the sauce, add the cauliflower florets and reduce the heat slightly. Cook covered with a lid for 15 to 20 minutes, or until your desired consistency is reached.
Divide the cauliflower mixture between bowls. Top with cilantro and enjoy!
