Once you have mastered cauliflower rice, you can flavour it any which way you prefer to match the dinner it will be served with. Coconut cream for a curry meal or garlic or ginger for a Chinese meal.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Total Carbs: 4.5g
Grate/shred all the cauliflower using the blender.
Place in a large saucepan and add the coconut cream, coconut, coriander and salt.
Cook on a medium/high heat until softened, stirring occasionally to stop the coconut cream from burning.
Garnish with more coriander and desiccated coconut.
Calories: 84kcal | Carbohydrates: 4.5g | Protein: 2g | Fat: 6.9g | Fiber: 1.4g | Sugar: 1.3g