Cauliflower with Chili and Rosemary

Name: Cauliflower with Chili and Rosemary
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 SERVINGS
Ingredients: 1 head of cauliflower; 20 g coconut oil in solid state (can use olive oil or ghee); 1 clove of garlic (crushed); 2 tablespoons tomato paste; ½ teaspoon dried chili; 1 teaspoon dried rosemary; 100 g canned coconut milk; Salt; Rice; Pasta; Parsley leaves; Cooking utensils

4 SERVINGS

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INGREDIENTS

1 head of cauliflower
20 g coconut oil in solid state (can use olive oil or ghee)
1 clove of garlic (crushed)
2 tablespoons tomato paste
½ teaspoon dried chili
1 teaspoon dried rosemary
100 g canned coconut milk
Salt

INGREDIENTS FOR SIDE DISH

Rice
Pasta

INGREDIENTS FOR GARNISH

Parsley leaves

MAY BE USEFUL

Cooking utensils

INSTRUCTIONS

1
Divide the cauliflower into florets and wash.
2
Heat coconut oil in a pan over medium heat.
3
Add cauliflower florets and sauté for at least 20 minutes over medium heat.
4
Stir in the crushed garlic clove for the last 1 minute.
5
Add tomato paste, chili, and rosemary and sauté for 2 minutes over medium heat.
6
Pour in coconut milk and let it simmer for another 5 minutes.
7
Season with salt to taste.

Tip

Serve alone or with rice or pasta. You can garnish the finished dish with a few fresh parsley leaves.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Barbora Lundgren.