Cauliflower coconut rice is a great way to enjoy all of the tropical flavors of coconut rice without the carbs. Loaded with ginger, garlic, cilantro, mango and pineapple, this "rice" is bursting with flavor.
Ingredients
- 2 t coconut oil
- 1 head garlic, minced
- 1 2
- 1¾ pounds cauliflower, cut into florets (1 large cauliflower)
- 1 cup coconut milk, not lite, preferably Aroy-D
- 1 cup unsweetened toasted coconut flakes
- ½ t sea salt
- Zest and juice of 2 - 3 limes
- ½ cup cilantro, chopped
- 3 green onions, chopped
- 1 cup mango, chopped
- 1 cup pineapple, chopped
Directions
- 1Put the cauliflower florets in a food processor and pulse until the cauliflower is chopped into fine rice-like pieces.
- 2Heat a large saute pan on medium heat. When hot add 2 t of coconut oil. When oil is hot add chopped ginger and garlic and saute until fragrant, about 1 minute.
- 3Add cauliflower to the pan and saute for about 5 minutes. Add coconut milk and toasted coconut flakes or shredded coconut, and cook for about 10 minutes, until tender and coconut milk has been absorbed.
- 4Stir in lime juice and zest, cilantro, green onions, mango, pineapple to combine. Remove from the heat and serve immediately.
