| SAVORY COCONUT CAULIFLOWER |
Recipe provided by farm member Cindi Florit.
3 tablespoons olive oil or coconut oil
1 onion, finely chopped
3 garlic cloves, finely chopped
1/2 cup unsweetened, shredded coconut (you can run coconut flakes
in the food processor to shred it)
1/2 cup coconut milk
1 head of cauliflower, grated or finely chopped
Juice of one lime
4 green onions, thinly sliced
Sea salt to taste
Warm 3 tablespoons of oil over medium-high heat. Sauté the onion and
garlic for 1-2 minutes, then add the shredded coconut. Continue to
sauté until the coconut is nicely browned.
Add the coconut milk and cauliflower and mix well. Reduce heat to
medium, cover with a lid and cook for 7-10 minutes, stirring
occasionally, until cauliflower reaches desired texture.
Add the lime juice and green onions. Mix well then add sea salt to
taste.
3 tablespoons olive oil or coconut oil
1 onion, finely chopped
3 garlic cloves, finely chopped
1/2 cup unsweetened, shredded coconut (you can run coconut flakes
in the food processor to shred it)
1/2 cup coconut milk
1 head of cauliflower, grated or finely chopped
Juice of one lime
4 green onions, thinly sliced
Sea salt to taste
Warm 3 tablespoons of oil over medium-high heat. Sauté the onion and
garlic for 1-2 minutes, then add the shredded coconut. Continue to
sauté until the coconut is nicely browned.
Add the coconut milk and cauliflower and mix well. Reduce heat to
medium, cover with a lid and cook for 7-10 minutes, stirring
occasionally, until cauliflower reaches desired texture.
Add the lime juice and green onions. Mix well then add sea salt to
taste.
