December Recipe: Coconut, Cauliflower, and Broccoli Skillet

It’s time for another recipe! First, the recipe. Then, me blathering onward about my occasionally questionable culinary capabilities and the memories this particular feast holds for me.

  • The Ingredients
    • 2 cups of fresh broccoli, broken into small florets or 1 12-ounce bag of frozen broccoli, thawed and drained
    • 1 bag frozen, riced cauliflower
    • 1 large white onion, minced
    • 4 cloves of garlic, minced fine
    • 1/2 cup sun-dried tomatoes, chopped
    • 1 tablespoon olive oil
    • 1 teaspoon smoked paprika
    • 1 teaspoon cumin (powder)
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon dried rosemary
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon red chili flakes*
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon salt or soy sauce, to taste
    • 1 teaspoon black pepper
    • 1/4 cup broth, vegetable or chicken
    • 1 cup coconut milk**
  • The Way of Preparing
    1. In a large cast iron skillet or large non-stick pan over medium heat and add the olive oil.
    2. Sauté the minced onion until translucent, 2-3 minutes.
    3. Add the minced garlic and the chopped sun dried tomatoes; continue cooking for 2-3 minutes or until fragrant.
    4. Stir in all of the seasonings, letting them warm until fragrant, about 30 seconds.
    5. Add the broccoli and riced cauliflower and cook, stirring regularly, for ten minutes or until the veggies are tender.
    6. Turn the heat to low and add the vegetable broth and coconut milk (or coconut milk substitute). Stir well to combine.
    7. Let the cooking juices reduce slightly, stirring often, until the vegetables are done.
    8. Serve immediately.
  • Notes
    • *Regarding the red chili flakes, I usually use a bit more, upping it to 1/2 a teaspoon and add a dash of soy sauce to adjust for salt.
    • **If coconut milk isn’t available, use about 2/3 a cup of Greek yogurt, heavy cream (in a ratio of 2/3 cup of heavy cream, 1/3 cup of water), or 2/3 cup of sour cream.
    • I prefer low sodium veggie broth or just using a quarter cup of water and a bit of “Better than Bullion“.
    • Add some chopped bacon for a little extra protein.
    • Add some chopped bell pepper, or chopped jalapeño for some heat, in with the broccoli and cauliflower for some extra flavor.

This is one that I dug up online and tweaked more than a little bit.

It’s a quick, keto friendly meal. It does take some babysitting, though. You can’t really leave it alone lest it burn.

Let me know if you have any additional tweaks to it! I’d love to hear it.

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