Ingredients:

250g shiitake mushrooms, cut into quarters
6 sprigs thyme
2 gloves of garlic finely chopped
1  big tbsp coconut oil
1 head cauliflower cut into small pieces
1-2 shallot onion chopped
3 big handful kale finely chopped
2 tsp ground turmeric
5-7 cm fresh ginger grated/chopped
2 tsp coconut oil
Pomegranate seeds (optional)
Salt & pepper

Process:

Heat the pan with the coconut oil add the shiitake mushrooms, thyme and the garlic, fry until the shiitake mushrooms are almost done 7-10 minutes, place on a plate. Add the last coconut oil on the same pan when warm add the cauliflower and shallot onion and fry for a while until softened add the the kale and turmeric and let it cook until when the kale has wilted add the ginger and the shiitake mushrooms and mix it all together, seasoning with salt and pepper when all is well mixed place it on a serving plate and sprinkle with some pomegranate seeds.

Serves 3-4