Warm Curried Cauliflower Rice with Coconut Milk
Skeptical about the cauliflower rice buzz? Try our curried recipe with Asian spices and coconut milk for a low-carb alternative to the usual rice.
Servings: 2
Calories: 350kcal
Ingredients
- 1 medium cauliflower head
- 2 tbsp coconut milk, full fat
- 1 tablespoon avocado oil
- 2 garlic cloves, minced
- ½ cup lightly toasted almonds, crushed
- 1 pomegranate, seeds only
- 1 tablespoon raisins
- 1 apple, core removed, cut into small cubes
- 1 bunch fresh parsley
- ¼ cup toasted coconut flakes
- 1 tablespoon lemon juice
- 2 teaspoon curry powder
- Freshly ground black pepper
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
Instructions
- Cut the cauliflower into florets and add into a food processor with an S blade.
- Pulse 3 or 4 times to obtain a rice-like texture, making sure you don't over-process.
- If the cauliflower becomes too soggy, strain through a cheese cloth to remove the excess liquids.
- Heat the avocado oil in a cast-iron skillet, and add the cauliflower rice and garlic.
- Cook over medium heat for 5 minutes, stirring frequently.
- Add the curry powder, cayenne, black pepper, and season with salt. Then add the coconut milk and raisins and mix to combine.
- Cook 5 more minutes, stirring frequently.
- Transfer into a large bowl, then add the rest of the ingredients and mix to combine.
- Serve warm.
Nutrition
Calories: 350kcal