Coconut-Lemon-Garlic Cauliflower

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Adapted by Trudy Scott from a recipe from Nourishing Meals: Healthy Gluten-Free Recipes for the Whole Family by Alissa Segersten and Tom Malterre, MS, CN.

Ingredients

• 1 medium head of cauliflower (i.e. a whole one)
• 1 cup of full-fat coconut milk
• 1/2 cup of chicken stock or water
• 1-2 tablespoons of freshly squeezed lemon juice (the original recipe called for lime juice which I didn't have so I used lemon juice and it resulted in a great taste)
• 6 large garlic cloves, crushed (the original recipe called for 2, I love garlic so added more!)
• 1 teaspoon powdered ginger spice (the original recipe called for 1-2 teaspoons grated fresh ginger - I didn't have any on hand but will try it with this next time)
• 1/2 teaspoon sea salt
• Garnishes: sliced green onions and chopped cilantro

Preparation

Step 1

Cut the cauliflower into small pieces and place in a food processor fitted with the "s' blade. Pulse until it's coarsely ground. If you don't have a food processor, just chop it as finely as possible.

In in large pot, heat the coconut milk, chicken stock or water, freshly squeezed lemon juice, crushed garlic cloves, powdered ginger spice or grated fresh ginger and sea salt, over medium heat. Once the mixture is simmering add the cauliflower pieces.

Stir together and simmer uncovered for 10-15 minutes, stirring every few minutes or until the cauliflower is cooked to your liking. Garnish with sliced green onions and chopped cilantro. Serve hot.