Serve this hearty side over cooked brown rice for a meatless main dish.
2 teaspoons olive oil
1 1/2 teaspoons curry powder
1 teaspoon grated peeled fresh ginger
2 thinly sliced garlic cloves
4 cups cauliflower florets
2/3 cup light coconut milk
1/4 cup lower-sodium chicken broth
1/2 teaspoon kosher salt
3 tablespoons chopped fresh cilantro
2 tablespoons sliced red Fresno chiles
Added sugars 0g
Calcium 4% DV
Potassium 8% DV
How to Make It
Heat olive oil in a 9-inch ovenproof skillet over medium-high. Add curry powder, grated peeled fresh ginger, and thinly sliced garlic cloves. Cook, stirring constantly, 1 minute. Stir in cauliflower florets, light coconut milk, cup lower-sodium chicken broth, and kosher salt. Bake at 450°F until bubbly, about 20 minutes. Turn on broiler to high; broil until browned, about 6 minutes. Sprinkle with chopped fresh cilantro and sliced red Fresno chiles.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.