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Prep
Difficulty
Easy
Time
Estimate
1 hour
1. Bake the whole sweet potatoes (this can be done ahead).
2. Prepare the cauliflower, bake it up.
3. Prepare the ingredients for the calamari and chard dishes.
4. Whip up the sweet potatoes with the coconut liquid. You can skip whipping up the coconut cream topping and use it in the creamed chards instead.
5. Add the final ingredients to the cauliflower.
6. Sear the calamari.
7. Saute the greens and add the coconut cream.
8. Serve the sweet potatoes on the bottom. Top with the cauliflower, greens and the calamari.
Coconut milk, flakes and oil are whipped together to make this delicious breakfast, side dish or add a drizzle extra maple syrup and it will be dessert. If you have already cooked sweet potatoes, this will come together even faster.
Roasted with zests of lemon & ginger, this flavor-packed cauliflower will delight as a side dish next to seafood, a big salad or anything Asian. A microplane will make your life so much easier for this dish, but very finely mincing the lemon peel and fresh ginger will work instead.
Seared steaks of calamari are drizzled with a creamy ginger-coconut sauce. Calamari cooks quickly and is fairly affordable, so try this healthy protein at home especially with this rich & tasty sauce. Sweet white rice flour also known as mochiko makes a lovely crust on the calamari steaks, but your favorite all-purpose flour should work well.
Try this with the Lemon-Ginger Cauliflower
This is a quick, almost exotic variation of the classic creamed spinach. The trick is to use the cream that floats in the top of the can. To best trap this, plan to use full fat coconut milk, avoid shaking the can and store it in the fridge. Next, carefully open the can upside down if possible. This will allow the liquid to be on top and easily poured off for another use. The thicker cream will be ready to be scraped out below.
