Mauritian Garlic and Tomato Cauliflower
During the Corona Pandemic, I found I had more fresh veg in the fridge than I would in a regular week. The reason was not that I was greedy and trying to stock more than I should but because we are all at home at the moment and we are eating at home more.
Lunches and dinners are about the same, protein, carbs and fats. Meat, vegetables and carbohydrates, therefore, I am having to buy a little more.
LOOK AT YOUR OVERALL WEEK
Of course, some days when the husband is making a quick meal which consists of a big bowl of pasta with no vegetable or meat. That day or the following I try to bring in a little more vegetable and protein into our diet to bring an overall balance. What I am trying to say is don’t worry about your one meal that doesn’t have the proper macronutrients that your personal trainer was talking about.
Look at your eating habits per week, how did you do? Your body doesn’t change in one bowl of pasta, it will if you don’t add the other macronutrient that supports your body to function optimally. Do you know what I mean?
Do you know you can send me a message, comment below if any of these doesn’t make sense? I will be very happy to answer any of your questions.
A CHANGE IS AS GOOD AS A HOLIDAY
So speaking about eating the same veg week in week out can be a little boring, therefore we try to change the way we cook it, add a little of different spice and cuisine to make it more exciting. I do have 5 people to please after all.
So this time, I braised a head of cauliflower with garlic, chilli and tomatoes. It was so delicious and different.
CHECK OUT MY OTHER CAULIFLOWER RECIPES HERE:
- 1 head of cauliflower
- About 1 table spoon of ghee or coconut
- 1 white onion
- 2 plum tomatoes
- 2 cloves of garlic
- 1-2 dry chillies
- Water, as required
- Chop the cauliflower into small bite size florets.
- Add oil to a hot pan and fry the onions, tomatoes, chilli and garlic.
- Fry until the onions are brown and tomatoes are well reduced.
- Add the cauliflower and season.
- Stir, cover with a lid and cook for about 20 minutes. Stirring in between.
- If it starts sticking at the bottom, just add a little bit of water and allow to cook again.
- The cauliflower should still have a little of crunch but soft enough to eat.
- Serve as a side dish with some protein for more of a balance meal.
- Some of my favourite protein to go with this cauliflower dish is, a fried or poached egg or my Mauritian Chicken Curry.
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