Description:
One of the best things about Winter is the food, hands down. After a summer of grillin' and chillin', I am feeling a strong call from my stove - it's lonely, it needs some loving. Cauliflower rice totally rocks as an alternative to grains, but what if we could kick it up a notch, maybe give it a little Indian/Thai flavor so that is pairs perfectly with curried chicken and veggies? The answer lies below (and it's delicious).
In addition to being a super low-carb version of a pantry staple, cauliflower is packed with Fiber, Vitamin C, Magnesium, and Vitamin B-6. Even though coconut milk and coconut oil are high in fat, it's the best kind of fat out there. Also, coconut has a plethora of health and beauty benefits including a slimmer waistline, shinier hair, and clear, luminous skin. As a bonus, the cardamom in this dish has detoxifying and anti-inflammatory properties.
Ingredients:
1 medium cauliflower
1 finely diced shallot
½ tablespoon coconut oil
½ teaspoon ground cardamom
½ teaspoon ground Turmeric
¾ cup lite coconut milk
sea salt and freshly ground pepper, to taste
Directions:
Chop the cauliflower into florets. Add to food processor/Vitamix and pulse until cauliflower looks like rice. About 10-15 seconds of pulsing.
Heat a large non-stick skillet over medium-high heat for 1-2 minutes. Add the coconut oil, melt, then add the onion. Saute until tender, about 5 minutes. Add the cardamom, turmeric and stir with a wooden spoon until fragrant, about 30 seconds.
Add the cauliflower and coconut milk, stirring to combine. Saute the cauliflower for about 10-12 minutes until the coconut milk is adsorbed.
Season with salt and pepper, serve and enjoy!
Special Diet: High Fibre
Category: Side Dishes
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