Coconut Curried Cauliflower with Kale - 14.1g Carbs, 4.7g Fiber, 5.6g Sugar
From: autoimmune-paleo.com
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Serves: 4
1 Tbsp coconut oil
1/2 onion, thinly sliced
4 cloves garlic, minced
2-inch piece ginger, minced
1 head cauliflower, chopped
1/2 cup water
1 tablespoon coconut aminos
2 tsp turmeric
1/2 tsp sea salt
1 cup mushrooms, sliced thinly
1 cup kale, shredded
1 1/2 cups coconut milk
Heat the coconut oil in the bottom of a skillet on medium heat.
When the pan is hot and the fat is melted, add the onion and cook, stirring for eight minutes.
Add the garlic and ginger, and cook for another minute, until fragrant. Add the cauliflower, water, coconut aminos, turmeric, and sea salt, and cook, covered, for 7-10 minutes, or until most of the water is absorbed, stirring occasionally.
Add the mushrooms, kale, and coconut milk, and turn down to a simmer to cook for another 7-10 minutes, until both are soft. Serve warm.
Serves: 4
Serving Size: 267 g
Nutrition per Serving: 280 Calories, 226 Calories from Fat, 25.1g Total Fat, 22g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 306mg Sodium, 636mg Potassium, 14.1g Total Carbs, 4.7g Dietary Fiber, 5.6g Sugars, 4.8g Protein
Vitamin A 52% - Vitamin C 95% - Calcium 6% - Iron 17%
Nutrition Grade: B
Good points:
No cholesterol
High in manganese
High in vitamin A
Very high in vitamin B6
Very high in vitamin C
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