Tuesday, October 11, 2016

Coconut Cauliflower & Kale Noodle Bowl


Who needs a flowers when your Love bring you purple cauliflower?!? In this case it wasn't my husband, but my littlest Love - one of my Kitchen Elves. The Enthusiastic Kitchen Elf walked up to me in Whole Foods with his hands behind his back.

"Mom, can you buy something for me? It's edible."

Sure. What it is?

"Well, I want to buy it with my own money, but I didn't bring any money. But I want to buy it for you because it so pretty!" He swung his arms out and was holding a beautiful, deep purple head of cauliflower. "Can you buy it for me? I'll give you money when we get home."

Absolutely. But, you do know that we're going to eat it, right? You don't want me to put that in a vase, do you?

"Well, can it sit in a vase for one night? Then you can cook it."

Deal.


I actually whipped this up the first night the boys were away for Fall Break. So, D didn't actually get to eat the centerpiece! I served this with a piece of roasted salmon and called it dinner. I loved that it was on the table in less than 30 minutes.

Ingredients 

  • 1 T coconut oil
  • 1/2 C sliced onion
  • 3 to 4 cloves garlic, crushed and minced
  • 1" piece fresh ginger, peeled and grated
  • 1" piece fresh turmeric, peeled and grated
  • 1 head organic cauliflower, chopped (I had purple)
  • ½ C water
  • 1 to 2 T coconut aminos (you can substitute soy sauce or gluten-free tamari)
  • 1/2 C red bell pepper, cored and thinly sliced
  • 2 C kale, thinly sliced (I used lacinto kale)
  • 1 C coconut cream
  • ½ C chicken stock
  • 1 T ground cumin
  • 1 t ground turmeric
  • 1 t ground paprika
  • fresh cilantro for garnish
  • gluten-free noodles for serving
  • roasted salmon for serving, if wanted (here's my Hot & Spicy Roasted Salmon recipe)

Procedure
Heat the coconut oil in the bottom of a large, flat-bottom pan with a tight fitting lid. 

Add the onion and cook until softened and translucent. Add in the garlic, ginger, and fresh turmeric. Stir and cook for 1 to 2 minutes until fragrant.

Add the cauliflower, water, and coconut aminos. Bring to a simmer, then, cover. Cook for 3 minutes just to soften the cauliflower.

Add in the bell pepper, kale, coconut cream, and chicken stock. Whisk in the ground cumin, ground turmeric, and ground paprika. Cover and simmer for 8 to 10 minutes until the kale is nicely wilted.

Cook noodles according to package directions. I used gluten-free rice noodles that cooked in three minutes.

To serve, portion noodles into individual bowls. Spoon cauliflower-kale mixture over the top. Ladle in some of the coconut curry sauce. Garnish with fresh cilantro.

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