PREP TIME: 15 minutes
TOTAL TIME: 45 minutes
Serves: 4
INGREDIENTS
- 1 tablespoon coconut oil
- ½ onion, thinly sliced
- 4 cloves garlic, minced
- 2-inch piece ginger, minced
- 1 head cauliflower, chopped
- ½ cup water
- 1 tablespoon coconut aminos
- 2 teaspoons turmeric
- ½ teaspoon sea salt
- 1 cup mushrooms, sliced thinly
- 1 cup kale, shredded
- 1½ cups coconut milk (here is a link to a recipe)
DIRECTIONS
- 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.