Riced cauliflower cooked in coconut milk with a hint of lime and seasoned with cilantro.
Pair this recipe with your favorite curry or simply enjoy it as a side dish.
* If you have never riced cauliflower before you can click here for a tutorial.
Ingredients
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Instructions
- Break the cauliflower into florets. Using a cheese grater, grate the cauliflower. Or, if you have a food processor, add florets to the bowl of your food processor and pulse until cauliflower looks like rice.
- Heat a large non-stick skillet over medium heat. Add the coconut oil. Once the oil has melted add in the riced cauliflower and cook for 3 to 4 minutes.
- Add in the coconut milk , lime juice, and zest and mix well. Cover with a lid and let steam for about 10 minutes or until the coconut milk has been absorbed.
- Stir in the chopped cilantro and season with salt and pepper.
- Remove from pan and serve immediately.
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