| NON-STARCHY VEGETABLES |
4-SERVINGS
1 head cauliflower, riced or 1 bag pre-riced cauliflower
1 tbsp coconut oil
1 tbsp cilantro, chopped
1 cup full-fate coconut milk
½ lime, zested and juiced
salt and pepper, to taste
1
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. ( if using pre-riced cauliflower, skip to step 2)
2
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.
3
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.
4
Stir in the chopped cilantro and season with salt and pepper.
Remove from pan and serve immediately
Ingredients
1 head cauliflower, riced or 1 bag pre-riced cauliflower
1 tbsp coconut oil
1 tbsp cilantro, chopped
1 cup full-fate coconut milk
½ lime, zested and juiced
salt and pepper, to taste