• prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • servings:
  • Ingredients

    • 1/8 teaspoon saffron (I doubled it when I made it)
    • 2 tablespoons extra virgin olive oil
    • 1 onion, chopped
    • 1 fennel bulb, cored, sliced, fronds chopped
    • 2 tablespoons dry sherry (optional, I did not use)
    • 1 head cauliflower, chopped
    • 2 cups vegetable stock
    • 1 cup unsweetened coconut milk
    • 3/4 teaspoon salt
    • 1/2 teaspoon pepper
    • 2 teaspoons lemon juice

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 878 % Daily Value *
    • Total Fat: 77 g 117.92%
    • Saturated Fat: 47 g 234.2%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 3011 mg 125.45%
    • Calcium: 107 mg 10.73%
    • Potassium: 1080 mg 30.86%
    • Magnesium: 0 mg 0%
    • Iron: 8 mg 46.33%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 38 g %
    • Dietary Fiber: 7 g 28.88%
    • Sugar: 17 g
    • Protein: 11 g
    • Alcohol: 6 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 3 g
    • Vitamin A 0.28%
    • Vitamin C 112.02%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat15
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables6
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total3 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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