SERVES 4
This coconut cauliflower rice is the perfect accompaniment to my Bangkok Meatballs or Steamed Salmon with Curried Pear and Mango Chutney.
INGREDIENTS
1 small head cauliflower
2 tbsp/30 ml coconut oil
¼ cup/15 g scallions, chopped
2 cloves garlic, minced
¼ cup/20 g shredded coconut
½ cup/120 ml coconut milk
¼ tsp sea salt
¼ tsp pepper
COOKING INSTRUCTIONS
Remove the stem of the cauliflower and put through food processor until it resembles rice. Heat coconut oil in a heavy-bottomed pan over medium heat. Sauté scallions for about 3 minutes, then add garlic and shredded coconut and sauté for an additional 3 minutes. Add milk and cauliflower rice. Stir occasionally to prevent it from sticking. Cook until liquid evaporates. Add salt and pepper to taste and serve.
