SERVES: 2 | PREP TIME: 15 minutes | COOK TIME: 25 minutes
Ingredients
2 tablespoons coconut oil
2 cloves garlic, minced
1 medium red bell pepper, seeded and diced
1 large head cauliflower (about 2¼ pounds/1 kg), cut into florets
2 tablespoons curry powder
½ teaspoon red pepper flakes
¼ teaspoon ground cinnamon
⅛ teaspoon ground coriander
pinch of coarse sea salt and freshly ground black pepper
1 (14-ounce/415-ml) can full-fat coconut milk
2 tablespoons almond butter sliced green onions, for garnish
Process
- Place a medium saucepan over medium heat and add the coconut oil and garlic. Once the garlic is fragrant, add the bell pepper and cauliflower. Stir the vegetables to evenly coat them in the garlic and oil.
- Add the curry powder, red pepper flakes, cinnamon, coriander, and salt and pepper. Stir to evenly coat the cauliflower in the spices, then add the coconut milk and almond butter. Mix to incorporate.
- Cover the pan and cook for 20 to 25 minutes, or until the cauliflower is softened. Taste for seasoning and add more salt if needed. Garnish with the sliced green onions.
