Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon coconut oil (note 1)
  • 4 cups cauliflower (riced; small head or half large head; note 2)
  • 1/2 teaspoon salt
  • 1 tablespoon coconut sugar (note 3)
  • 1/4 cup coconut milk (canned, full fat)

Instruction

  • Prepare cauliflower - Wash cauliflower and pat dry. Remove outer leaves; break down the head of cauliflower into uniform pieces (1-2 inch florets). Include stems!
  • Process - Working in 2-3 batches, place florets into a 7 cup food processor fitted with a steel blade. Pulse 10-15 times until cauliflower is in small rice-sized pieces. Remove any full florets that may remain.
  • Cook - Heat coconut oil in a non-stick pan over medium heat. Add riced cauliflower, salt, and coconut sugar to the pan.Cook for around 5 minutes, until cauliflower is slightly soft but not mushy.
  • Add coconut milk - Stir in the coconut milk, and enjoy!