- 1 Tbsp. refined coconut oil
- 1 head cauliflower
- ¼ cup cilantro, finely chopped
- 3 garlic cloves, minced
Add cauliflower to boiling water for two minutes. Remove from heat and promptly blanch with cold water. Drain well and pat dry.
In a medium skillet, heat oil over medium-high heat.
Add garlic and cilantro for 1 minute.
Add cauliflower. Stir until florets are coated with garlic and cilantro mixture. Continue cooking and occasionally turning until florets are lightly browned, but remained crunchy (3-5 minutes). Less is better.