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Coconut Cauliflower “Rice”
Servings: 3–4
Preparation Time: 10 minutes
Ingredients:
- 1 large head cauliflower, trimmed and washed
- 1 cup full-fat coconut milk*
- 1/2 cup water
- 2 slices fresh ginger, peeled (about 1 inch in size)
- 1/2 teaspoon salt
- 1–2 tablespoons toasted unsweetened coconut shreds (optional)
Directions:
Place raw cauliflower in a food processor and pulse until rice-sized pieces are formed.
Using a nut milk bag or kitchen towel, drain the excess water out of the cauliflower and set aside.
In a saucepan, combine the coconut milk, water, and ginger. Bring to a boil. Add the cauliflower and simmer for 30 minutes, uncovered.
Remove from heat and discard the pieces of ginger, adding in the salt. Do not add it beforehand; it pulls water out of vegetables.
Serve with the toasted coconut sprinkled over top.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo submitted by Kate, Highlands Ranch, CO.
