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Kickin' Cauliflower and Potato Skillet
Source: dLife

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 364.8
Total Carbs 75.2 g
Dietary Fiber 10.9 g
Sugars 13.2 g
Total Fat 4.1 g
Saturated Fat 1.0 g
Unsaturated Fat 0.4 g
Potassium 1277.7 mg
Protein 9.8 g
Sodium 116.6 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 4 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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12 oz  fresh cauliflower florets
8 oz  large russet potatoes
12 oz  sweet potatoes
2 tbsp  flaked sweetened coconut
2 tsp  olive oil
1 each  medium onions
1 tsp  mustard seed
1 1/2 tsp  ground cumin
1 1/2 tsp  ground coriander
0.125 tsp  ground cayenne (red pepper)
2 each  fresh tomatoes
1 cup  Peas, green, cooked from frozen, drained
1 1/4 tsp  salt substitute
0 1/2 cup  fresh cilantro
  1. In a large pot, bring cauliflower, russet potato, sweet potato, and enough water to cover it all to a boil over high heat.
  2. Reduce heat to low, cover, and simmer until potatoes are tender, about 8 to 10 minutes. Drain, saving 3/4 cup of the water.
  3. In a large nonstick pan, cook coconut over medium heat, stirring continuously until brown, about 3 minutes. Place coconut into a small bowl.
  4. Using the same pan, heat oil over medium heat and add onion, saute 5 minutes.
  5. Add in mustard seeds, cumin, coriander, and cayenne pepper, cover and cook, about 5 minutes, shaking pan often. Onion will be tender and light brown and seeds should begin to pop.
  6. Add the cauliflower mixture, reserved water, toasted coconut, tomatoes, peas, and salt to the pan and heat thoroughly.
  7. Sprinkle with cilantro and serve.

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