Curried Cauliflower

3 tbsp. coconut oil
3 tbsp. butter
½ tsp. black mustard seeds
½ tsp. cumin seeds
1 ½ tbsp. fresh ginger root, minced
½ cup yellow onions, chopped
1 tsp. Celtic sea salt
½ tsp. tumeric
2 pounds cauliflower
1 medium ripe tomato, chopped
cayenne pepper to taste
½ tsp. cumin powder
2 tbsp. fresh cilantro, chopped (optional)

Heat coconut oil and butter in a large skillet. Add mustard and cumin seeds and heat until they begin to pop. Add ginger root and onions 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 and mix. Cover and turn down 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