Coconut Curry Cauliflower

Yields: 3 | Serving size: 2/3 cup | Calories: 190 | Total Fat: 9 gm | Saturated Fats: 2 gm | Trans Fats: 0 gm | Cholesterol: 0 mg | Sodium: 99 mg | Carbohydrates: 25 gm | Dietary fiber: 6 gm | Sugars: 3 gm | Protein: 10 gm

Ingredients

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

Directions

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

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

Tip: This recipe is a perfect substitue for potato salad...just allow to cool, cover and refrigerate.

http://skinnyms.com/coconut-curry-cauliflower/