Ingredients

The following ingredients have 4 Servings
  • 2 cups riced cauliflower (fresh or frozen)
  • 1 tablespoon coconut oil
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon sea salt
  • 3 tablespoons coconut oil
  • 1/2 onion (chopped)
  • 3 garlic cloves (minced)
  • 1 tablespoon ginger root (minced)
  • 2 sweet potatoes (peeled and chopped)
  • 1/2 cup carrots (finely chopped)
  • 2 tablespoons curry powder
  • 2 tablespoons coconut sugar
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon red chili flakes
  • 1 13.5-ounce full-fat coconut milk + 2 cans water
  • 1/4 cup unsweetened shredded coconut
  • 1 tablespoon fresh cilantro (chopped, plus extra for garnish)
  • 1/2 teaspoon lemon juice
  • salt (to taste)

Instruction

  • Preheat oven to 400°F. Grease or line a cookie sheet with parchment paper.
  • In a large bowl combine cauliflower rice, oil, turmeric, and salt. Toss to coat.
  • Place seasoned riced cauliflower on your prepared baking sheet.
  • Roast for 10-15 minutes, or until cauliflower rice is beginning to turn golden. Set aside.
  • In a large pot over medium heat combine oil, onion, garlic and ginger. Saute for 5 minutes.
  • Stir in sweet potatoes and carrots. Saute 1 minute longer.
  • Stir in all spices (curry powder through red chili flakes). Saute 1 minute longer.
  • Pour in one can of coconut milk + 2 cans water.
  • Stir in shredded coconut and the roasted cauliflower rice.
  • Bring to a boil, cover, reduce heat to a simmer. Simmer for 20 minutes.
  • Stir in cilantro and lemon juice. Simmer for 5 more minutes.
  • Turn off heat, salt to taste, cover and let sit for at least 10 minutes before serving.
  • Optionally garnish with fresh cilantro.
  • Enjoy!