Daniel Plan Wellness Advisor, Tana Amen


Serves 4


  • 1-2 Tbsp refined coconut oil
  • 1 head cauliflower florets
  • ¼ cup cilantro, finely chopped
  • 3 garlic cloves, minced
  •  Lemon wedges



  1. Add cauliflower to boiling water for two minutes. Remove from heat and promptly blanch with cold water. Drain well and pat dry.
  2. In a medium skillet, heat oil over medium high heat.
  3. Add garlic and cilantro for 1 minute.
  4. Add cauliflower. Stir until florets are coated with garlic and cilantro mixture. Continue cooking and occasionally turning until florets are lightly browned, but remained crunchy 3- 5 minutes (less is better).
  5. Serve warm.