Need a vegetarian option for your holiday table? Try this Cauliflower Coconut Stew. You can also add some chicken or tofu for extra protein. If you’re hankering for some grains, this pairs nicely with wild rice.

Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

2 tablespoons coconut oil
1 teaspoon cumin seeds
1 medium onion, finely chopped
3 ripe tomatoes, finely chopped
1 medium head cauliflower, stemmed and cut into bite-size florets
1 jalapeno, stemmed, seeded, chopped
1 cup chopped kale
2 teaspoons ginger paste
1 tablespoon cumin powder
1 tablespoon coriander powder
1 teaspoon turmeric powder
1 can full-fat, unsweetened coconut milk
1 teaspoon sea salt
2 tablespoons chopped cilantro

Step 1: In a medium stock pot, heat the coconut oil for 30 seconds on
medium heat

Step 2: Add the cumin seeds and stir until they start to sputter. Then add
the onions and cook for another minute, and then, add the tomatoes, stir
and cook for a few more minutes until the tomatoes soften.

Step 3: Add the rest of the ingredients and stir together. Cover the pan
and simmer for about 15 minutes, stirring every 5 minutes to keep from

Step 4: Ladle the soup into 4 serving bowls and enjoy! Leftover stew can
be stored in air-tight container and saved for lunch the next day.

Nutritional analysis per serving: calories 204, fat 24 g, saturated fat 20 g, cholesterol 0 mg, fiber 6 g, protein 6 g, carbohydrate 18 g, sodium 588 mg

Source: Dr. Mark Hyman, Medical Director at Cleveland Clinic’s Center for Functional Medicine.