Calories
96 cals
Fat
8 g
Saturated Fat
6 g
Polyunsaturated Fat
0 g
Monounsaturated Fat
1 g
Carbohydrates
8 g
Sugar
3 g
Fiber
3 g
Protein
2 g
Sodium
289 mg
If you don’t have coconut oil on hand, use a neutral tasting oil like canola or grape seed.
You can make this without parboiling the cauliflower, but it takes longer to cook, and the flavors aren’t quite as bright. You can also use frozen cauliflower, but add the florets to the pan from frozen as they get mushy fast if you defrost first.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.