Coconut turmeric cauliflower

Ingredients: (makes 4 sides)

• 1 ½ tablespoons coconut oil (and 1 tablespoon to coat cauliflower) 
• 1 chopped shallot 
• 1 inch ginger, peeled and chopped 
• 1 stalk lemongrass
• 6 kaffir lime leaves 
• 1 big head cauliflower 
• 1 tablespoon turmeric powder 
• 1 pinch sea salt

Preheat the oven to 450 degrees Fahrenheit.

Peel the outside leaf of the lemongrass off, pound or press the inside with a wooden spoon to help release aromas, and chop into smaller ½ inch pieces.

Add coconut oil, shallot, and ginger to a medium-sized pot, over medium heat. Once the shallot has softened (4 minutes) add lemongrass and kaffir lime leaf. Leave on low heat to simmer for 30 minutes or longer. 

Cut the stem off of the cauliflower head. Cut the florets off the stem and chop them into 1-2 inches florets. 

Massage 1 tablespoon of coconut oil onto the cauliflower, sprinkle with sea salt, and put into the oven. After 15 minutes check to see if the cauliflower is done. Leave in for another 5 minutes or until cauliflower starts to brown and is cooked to desired doneness.

Strain the contents of the pot and drizzle or toss through cauliflower. 

Sprinkle with sea salt and toss with turmeric until each piece is bright orange.