Cauliflower, Carrot, and Coriander Side Dish

These are the days of simplicity amidst a very complicated world. A lot of people are getting back to some down home basics like bread baking and taking care of things in their homes they wouldn't have otherwise. It's also been a time where we are having to cook more and more meals at home and learn skills we didn't know we had. It's amazing the things people are accomplishing while being temporarily quarantined at home. I don't know about you, but I am getting a little burnt out with all the constant cooking and clean up my family requires. Because of this, simple and easy, healthy meals, are crucial to have in your belt. This recipe for an easy veggie side dish does not take much but also does not skimp on flavor. Coriander is a sweet and warm spice that is actually the seeds of a cilantro plant. Even if cilantro isn't your thing this will be. Coriander does not taste like cilantro. It's pretty great how it evolves into a whole different spice (almost how we're changing into more creative and warmer people). The whole recipe takes about 20-25 minutes total. 

Ingredients:

• 1/2 head of fresh trimmed cauliflower or 1 1/2 cups.
• 2-3 large carrots peeled and cut into bite sized pieces. 
• 1 clove of garlic very thinly sliced.
• 1/4 a sweet onion sliced.
• 1 tsp sea salt.
• 1 tsp fresh ground cracked black pepper.
• 1 Tablespoon of freshly ground coriander (*You can definitely use a ground coriander but use only 1 tsp. and know it won't smell quite as fragrant). 
• 1 T Ghee or butter 
• 3 T of avocado oil 

Directions:

1. Warm up a non-stick frying pan on a medium heat. 
2. Once you can feel a heat emanating from the pan by carefully hovering your hand over it, add in the avo oil. 
3. As soon as the oil ripples a little (should only take 1 minute) add in the cauliflower, carrots, and onions. 
4. Season the veggies with the salt and pepper. 
5. Cook on medium heat stirring every few minutes for about 7 minutes. You don't want to stir too often because you want the veggies to gain a little color and crust. 
6. After the veggies have some color, add in the garlic, ghee, and coriander. 
7. You'll cook everything together for another few minutes depending on your desired veggie tenderness. I like mine al dente with a nice bite in the center and a strong vibrant color. For this result it'll only cook for another 4-5 minutes. 
8. Turn off the heat and serve immediately for best results.

~Yes this is super simple and yes your family/friends will think your a kitchen genius. You can thank me later ;) Enjoy!

*There is a picture below to demonstrate how the ground coriander should look. I like mine fairly course but also not in big chunks, which is my my spice muddler is perfect for this. You can also add a little course salt to the muddler for more ease in grinding up the spices.