Curried Cauliflower

3 tblsp. coconut oil or grapeseed oil
3 tblsp. butter
1/2 tsp. black (or yellow) mustard seeds
1/2 tsp. cumin seeds
1 1/2 tblsp. fresh ginger root, minced
1/2 cup yellow onion, chopped
1 tsp. Celtic sea salt
1/2 tsp. tumeric powder
2 pounds cauliflower
1 medium ripe tomato, chopped
cayenne pepper to taste
1/2 tsp. cumin powder
2 tblsp. fresh cilantro, chopped (optional)

Heat oil and butter in a large skillet. Add mustard and cumin seeds and heat them until they begin to pop. Add ginger root and onion and saute for 5 minutes until softening. Add salt and tumeric and saute for a few minutes. Cut cauliflower into bite sized florets. Add cauliflower to skillet and mix thoroughly to coat with oil and spices. Add tomatoes, cayenne and cumin powder and mix. Cover and turn down the heat. Simmer until cauliflower is tender. Add cilantro and mix. Turn off heat.

6 servings:
Cal 159, Fat 13, Carb 10, Fiber 3.3, Protein 3.3, Net Carbs 7.6