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Coconut Curry Cauliflower

Coconut Curry Cauliflower

Yield: 3 servings
Serving Size: 2/3 cup

This side with its hints of Indian cuisine is sure to excite the pallet.  Healthy is an understatement when it comes to this dish.  A bowl of Coconut Curry Cauliflower is packed with nutrients: thiamin, riboflavin, niacin, folate, phosphorus, copper, calcium, iron, magnesium, potassium, and vitamins A, C, and K. 

1 garlic clove, minced
2 teaspoons extra virgin olive oil
2 cups cauliflower florets
1 cup lite coconut milk, canned
1 teaspoon curry powder
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/3 cup chopped fresh cilantro
Salt to taste

In a medium saucepan, saute garlic in oil over medium-low heat until tender, about 4 minutes. 

Combine remaining ingredients in the saucepan with garlic.  Cover, and cook on medium-low heat until it begins to boil, then reduce heat, and simmer until cauliflower is tender, about 15 minutes. 

Nutritional Data
Calories: 190
Total Fat: 9g
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 99mg
Carbohydrates: 25g
Dietary Fiber: 6g
Sugars: 3g
Protein: 10g

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