Turmeric lends its deep yellow color and the earthy, peppery flavor often tasted in curries. It also adds a slew of potential health benefits to your meal. Coconut milk, lime, cilantro and jalapeño are the other major flavors, coming together in a bold and plate-licking good sauce. Pour the sauce over cauliflower rice, top it with a pork chop and then sauté or steam some veggies for a side. Dinner is served! Serves: 4 Time in the Kitchen: 30 minutes Ingredients:
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1 can (13.5 ounce) coconut milk (400 ml) 2 garlic cloves 2 tablespoons freshly squeezed lime juice (30 ml) 1 tablespoon fish sauce (found in the Asian section of grocery stores) (15 ml) 1 small jalapeno, roughly chopped (optional) A handful of cilantro leaves 1 teaspoon turmeric, plus more to season pork (5 ml) 4 boneless pork cutlets or thin pork cops (1/2 inch thick or less) (13 mm) 1 tablespoon coconut oil (15 ml) 1 shallot, finely chopped 1 head of cauliflower Salt, for seasoning Butter, to flavor cauliflower rice