Recipe of the Month: Cauliflower Coconut Stew

Full of healthy fats, comforting and warm, this delicious stew is perfect for vegetarians or meat eaters! Simply add some chicken or tofu for extra protein. This dish also pairs nicely with wild rice. Printed recipe cards are available at the front desk!

Cauliflower Coconut Stew

Ingredients:

• 1 tsp cumin seeds

• 1 tsp ground coriander

• 1 medium onion, diced

• 1 medium head cauliflower, chopped

• 1 can diced tomatoes

• 1 can full-fat, unsweetened coconut milk

• 1 cup vegetable broth

• 1 chopped kale

• 1 jalapeño, stemmed, seeded, diced

• 1 tbsp sea salt

• 1 tbsp fresh lime juice

• 1 tbsp chopped cilantro

Nutritional analysis per serving:

calories 240 • fat 24 g • cholesterol 0 mg • fiber 6 g • protein 6 g • carbohydrate 6 g • sodium 558 mg.

Directions:

1. In a medium stock pot, heat coconut oil on medium heat for 30 seconds.

2. Add onions and cook for another minute, then add the tomatoes, stir and cook until the tomatoes soften.

3. Add the cauliflower and vegetable broth. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes.

4. Ladle the soup into 4 servings bowls and enjoy! Leftover soup can be stored in an airtight container and saved for lunch the next day.