Read the Latest Articles
  • Northeast Wisconsin
  • January 2010
Written by 

Cauliflower Curry Salad

Ingredients

Serves: 4-6

1 head cauliflower, cored and chopped

½ red onion, sliced

1 cup sweet potato, cubed

2 tablespoons coconut oil

2 teaspoons curry powder

1 clove garlic, minced

¼ cup chopped parsley

¼ cup chopped pecans

Sea salt and pepper to taste

4-6 cups leafy greens of your choice

Instructions

  1. Heat the oven to 400 degrees.
  2. Place the cauliflower, onion and sweet potato on a baking sheet and toss with coconut oil.
  3. Bake for 30-35 minutes or until fork tender.
  4. Place the remaining ingredients in a bowl and add the cooked cauliflower mix. Toss to combine and season with salt and pepper.
  5. Serve over leafy greens and enjoy! 
Kim Stoeger, MS, Clinical Nutritionist

Kimberly Stoeger, MS, is the clinical nutritionist and owner of Nutritional Healing, LLC. Her passion lies in supporting people’s health through evidence-based medicine (risks versus benefits of medications) and healing therapies through nutrition. Kimberly has her masters of science in human nutrition degree, and experience working with clients regarding weight and fatigue issues, sports nutrition, food sensitivities and allergies, and general health concerns such as high blood pressure, high glucose levels, high cholesterol/triglycerides, migraines, thyroid conditions and gut dysfunction. To learn more, call 920-358-5764 or email [email protected]

Website: [email protected]
Subscribe Today
Community Partners Directory
Find a Newsstand
Community Calendar