Serves 4

Ingredients

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

Preparation:

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.