Warm Curried Cauliflower Rice with Coconut Milk
Skeptical about the cauliflower rice buzz? Try our curried recipe with Oriental spices and coconut milk, for a low-carb alternative to the usual rice.
Ingredients
- 1 medium cauliflower head
- 2 tbsp coconut milk full fat
- 1 tbsp avocado oil
- 2 garlic cloves minced
- 1/2 cup lightly toasted almonds crushed
- 1 pomegranate seeds only
- 1 tbsp raisins
- 1 apple core removed, cut into small cubes
- 1 bunch fresh parsley
- 1/4 cup toasted coconut flakes
- 1 tbsp lemon juice
- 2 tsp curry powder
- 1 Freshly ground black pepper
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
Instructions
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Cut the cauliflower into florets and add into an S blade food processor.
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Pulse three or four times to obtain a rice texture, making sure you don't over-process.
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If the cauliflower is too soggy, use a cheese cloth to remove liquids.
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Heat the avocado oil into a cast-iron skillet and add the cauliflower rice and garlic.
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Cook over medium heat for 5 minutes, stirring frequently.
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Add the curry powder, cayenne and black pepper, season with salt, add the coconut milk and raisins and mix to combine.
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Cook 5 more minutes, stirring frequently.
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Transfer into a large bowl, add the rest of the ingredients and mix to combine.
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Serve warm.