Hands-On Time: 15 minutes
Total Time: 15 minutes
Yield: Serves 4
1 medium head cauliflower
1 tablespoon lemon juice
2 tablespoons coconut oil
3 small shallots, peeled and minced
2 cloves garlic, minced
1 teaspoon kosher salt
1/8 teaspoon ground white pepper
1. Rinse cauliflower and pat dry. Break into florets. Using a box grater or a food processer, grate or process the florets until they are in tiny pieces. Toss with lemon juice in a medium bowl and set aside.
2. In a large skillet, melt coconut oil over medium-high heat. Add shallots and garlic; cook and stir until tender, about 5 minutes.
3. Add the cauliflower and sprinkle with salt and pepper. Cook for 5 minutes, stirring frequently, until cauliflower is tender but with some firmness in the center. Serve immediately.
Per Serving: Calories: 100 | Fat: 7 g | Saturated fat: 6 g | Cholesterol: 0 mg | Sodium: 420 mg | Total carbohydrates: 9 g | Dietary fiber: 3 g | Sugars: 4 g | Protein: 3 g