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Coconut Cauliflower Rice

Course: Side Dish
Author: Angela Coleby
Print Recipe

Ingredients

  • 1 Cauliflower cut into florets
  • ⅔ Cup (166 ml) Coconut milk
  • ¼ cup (60g) Desiccated coconut unsweetened
  • 1 tablespoon coconut oil

Instructions

  • Rice the cauliflower by either placing in a blender and pulsing a couple of times.  Or grate using a hand held grater.
  • Heat the coconut oil in a large saucepan
  • Add the grated cauliflower and on a low heat, gently cook for about 3-5 minutes. This gets the moisture out of the cauliflower and makes it more "rice like".
  • Add the coconut milk and the desiccated coconut and cook for a further 5-7 minutes until the cauliflower is tender but not mushy.
  • Eat and enjoy!

Notes

Serves 2-4 People
Nutritional Info per Quarter of Recipe:  226 Calories, 22g Fat, 4g Protein, 9g Total Carbs, 5g Fibre, 4g Net Carbs