Serves 4


  • 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


  1. Heat the oil in a large skillet over medium-high heat.
  2. Add the cauliflower and broccoli. Cook, stirring occasionally, for 5–6 minutes.
  3. Add the garlic, cumin and onion powder. Stir for 1 minute.
  4. Add the peas, then the water. Cover the pan, reduce heat to medium-low, and steam for 2–3 minutes.
  5. Season to taste with salt and pepper before serving.