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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Kickin' Cauliflower and Potato Skillet

Source: dLife

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 4.1 Fat, 1.3 Vegetables, 0.1 Other Carbs, 3.6 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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Servings

Ingredients

Directions

In a large pot, bring cauliflower, russet potato, sweet potato, and enough water to cover it all to a boil over high heat.
Reduce heat to low, cover, and simmer until potatoes are tender, about 8 to 10 minutes. Drain, saving 3/4 cup of the water.
In a large nonstick pan, cook coconut over medium heat, stirring continuously until brown, about 3 minutes. Place coconut into a small bowl.
Using the same pan, heat oil over medium heat and add onion, saute 5 minutes.
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.
Add the cauliflower mixture, reserved water, toasted coconut, tomatoes, peas, and salt to the pan and heat thoroughly.
Sprinkle with cilantro and serve.