This takes about a half hour to throw together. It is a dish that requires Coconut Butter. There’s a recipe on here, or you can buy the Artisana brand.
I serve it as a side dish, or as a base for Asian Dishes and Curries. Serves 6 as Side Dish, and 4 as an Entree
*See notes at the bottom for additional tips.
• 6 Cups Riced Cauliflower (1 large head)
• 2 Tbls. Coconut Oil, Unrefined
• 1/4 Cup + 2 Tbls Coconut Butter (recipe link below in notes)
• Salt and Pepper to taste
1.) Chop Cauliflower medium sized pieces.
2.) Place into food processor and pulse until small rice sized pieces. You will have to do this two batches because it won’t all fit in there.
3.) In a large 12″ frying pan over medium/high heat, add 2 Tablespoons of Coconut Oil.
4.) Once Oil is melted, add all of the Cauliflower Rice, some Salt and Pepper to the pan. Sauté for 15 to 18 minutes until lightly golden. Stir often.
5.) Once rice is lightly golden turn down heat to low, and add the 1/4 Cup + 2 Tablespoons of Coconut Butter. Use a spatula to press down and mix the coconut butter to the rice. Once combined, taste and see if you need to add more salt, pepper or coconut butter.
•Coconut Butter is literally just dried coconut that once blended becomes a nut butter consistency. Coconut Butter can be easily made in a high powered blender (Vitamix or Blendtec) or even a food processor. Here is my recipe for that http://reedlovesketo.com/coconut-butter/ It is just dried unsweetened shredded coconut. It is super easy to make and so much cheaper than buying it. If you don’t feel like making it. Artisana makes a good coconut butter.
•Sometimes Cauliflower doesn’t equal to 6 Cups. Sometimes it’s closer to 4-5 Cups. If that’s the case you can do 4-5 Cups Cauliflower Rice, to 1/4 Coconut Butter. It’s the type of recipe that is really adaptable.
•You can also add some lime zest and a bit of fresh lime juice to change it up.
•This freezes well if you have leftovers.