Roasted Cauliflower

  • 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.

Serve warm.