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Coconut Lime Cauliflower Rice

  • 1 medium heads cauliflower, cut into bite-sized pieces
  • 1 Tbsp. extra-virgin organic coconut oil, divided use
  • 1 (13.66-oz.) can unsweetened organic lite coconut milk
  • 1 cup shredded unsweetened coconut
  • 2 fresh lime juice, divided use
  • 4 tsp. finely chopped lime zest
  • ½ cup finely chopped cilantro; reserve a small amount for garnish
  • ¼ tsp. sea salt (or Himalayan salt)
  • 1-2 cloves of garlic
Instructions
  1. Place half of cauliflower in food processor; pulse until cauliflower is chopped into pieces about the size of rice. Repeat with the other half. Set aside.
  2. Heat oil in large nonstick skillet over medium-high heat.
  3. Add cauliflower & garlic; cook, stirring frequently, for 4 to 6 minutes.
  4. Add coconut milk, coconut, and 3 Tbsp. lime juice. Bring to a boil. Reduce heat to medium-low; gently boil, stirring occasionally, for 8 to 12 minutes, or until tender and liquid evaporates.
  5. Add remaining 1 Tbsp. lime juice, lime zest, cilantro, and salt; cook for 2 minutes, or until lime juice evaporates.
  6. Divide evenly into eight serving bowls; garnish evenly with cilantro.

Try my Spicy chicken " Seed Butter " Sauce with the cauliflower rice





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