– Cauliflower (washed and cut into medium florets) – I used orange cauliflower for this recipe
– 8 tablespoons of Greek Yogurt
– 1 teaspoon of Dill
– ½ teaspoon of Salt
– ½ teaspoon of White Vinegar
– a pinch of Black Pepper
– 2 tablespoons of Agave Nectar (or simple syrup – 1:2 parts sugar and water)
– ½ teaspoon of Red Pepper Flakes
– 1 tablespoon of Water
– 1/3 slice of Onion
– 1 clove Garlic
– ¼ cup of Coconut Milk
Spicy Garlic-Dill Sauce
Combine Greek yogurt, dill, salt, white vinegar, and black pepper in a bowl. Mix thoroughly. Using a blender or food processor combine agave nectar, onion, garlic, red pepper flakes and water. Blend until smooth and then add to yogurt mix.
Add oil to pan. Heat pan on medium-low heat until oil begins to sizzle. Add cauliflower when oil is hot. Cover and cook for two minutes until florets begin to brown. Lower eat and add coconut milk. Stir and continue to cook for approximately 10 minutes (stirring occasionally). Note: watch carefully to ensure florets do not burn.
When florets begin to soften and a fork or knife can go straight through the cauliflower, remove from heat.
The cauliflower can be served in a number of ways but my favorites are: along with rice, dip florets in garlic dill sauce or add sauce to plate and top with florets (see photo).
Cauliflower is low in fat, low in carbohydrates, and high in fiber and vitamin C.