From the October/November 2014 issue
- 1 TBSP coconut oil or extra virgin olive oil
- 1 medium cauliflower, cored and grated on the large holes of a box grater (about 4 cups grated)
- 2 cups finely chopped broccoli
- 2 garlic cloves, finely chopped
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 cup fresh or frozen peas (no need to thaw if frozen)
- 1/3 cup water
- Sea salt and black pepper, to taste
- Heat the oil in a large skillet over medium-high
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