Mashed Coconut Crème Cauliflower With Lemongrass Ginger And Cilantro. – a delicious recipe with water, stalks lemongrass, cilantro, ginger, head cauliflower, coconut milk. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Peel ginger, cut cilantro stems away from tops and cut lemongrass stalks into four quarters. In a med size pot place quartered lemongrass stalks, ginger skins and cilantro stems in water. Bring to boil then simmer.
2
Lemongrass stalks will release small amount of dirt. Carefully ladle liquid to a bowl leaving lemongrass, cilantro stems, ginger skins and any dirt behind. Remove pot's contents and return to burner. Add liquid back pot along with cauliflower and simmer.
3
Peel back outer layers of several of the lemongrass pieces till the core is found. Finely chop the lemongrass cores along with cilantro leaves.
4
When cauliflower softens, remove any remaining liquid and remove from heat. Mash cauliflower adding the chopped lemongrass cores and cilantro. Season with white or pink pepper and salt. Fold in mixed coconut milk and creme.
121
kcal
Calories
2
g
Fat
28
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups water, 3-4 stalks lemongrass, half bunch cilantro, 4-6 tbsp fresh ginger, and more.
Yes, Mashed Coconut Crème Cauliflower With Lemongrass Ginger And Cilantro. falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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