Coconut Curried Cauliflower with Kale
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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 my recipe)
  1. Heat the coconut oil in the bottom of a skillet on medium heat.
  2. When the pan is hot and the fat is melted, add the onion and cook, stirring for eight minutes.
  3. 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.
  4. 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.
Recipe by Autoimmune Wellness at