Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 2 tablespoons vegan butter
- 3 cloves garlic, minced
- 1/2 cup coconut milk or cashew cream
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Steam or boil the cauliflower florets until tender, about 5-7 minutes.
- In a large skillet, melt the vegan butter over medium heat.
- Add garlic and sauté until fragrant, about 1 minute.
- Stir in coconut milk, lemon juice, smoked paprika, salt, and pepper. Cook until slightly thickened.
- Add the cooked cauliflower to the skillet and toss to coat evenly.
- Garnish with fresh parsley and serve hot.
Notes
For extra flavor, add a pinch of nutritional yeast or chili flakes. Serve over rice or with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal Kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
