Cauliflower with Lemony Coconut Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g cauliflower
- 1 tablespoon oil
- 100 ml coconut milk
- 2 tablespoon lemon juice
- 1 teaspoon coconut blossom sugar or another sweetener
- salt
- 1 pinch (s) cayenne pepper
- possibly coconut flour
Print Recipe
Pin Recipe Instructions
- Divide the cauliflower into small florets and also cut the stalk into small pieces.
- Heat the oil in a saucepan and fry the cauliflower with the lid closed. Stir frequently and do not brown too much. Mix the coconut milk with lemon, cayenne pepper and the sweetener of your choice (GAT people know what I mean) and deglaze the cauliflower with it. Simmer at medium temperature with an open pot until it is firm to the bite.
- If the sauce is too runny, bind with coconut flour.
- Since I often eat vegetables without potatoes, rice etc., this was a whole meal for me.
- As a side dish, it is surely enough for 2 people.
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