Summer is here....hence why I have been absent in the kitchen lately. I am trying to get outside more and get off of the computer. Don't worry, I still have lots of recipes in the pipeline!
This recipe is inspired by a recipe from The Joy of Cooking, one of my favorite cookbooks. The original recipe was made with jasmine rice, but I chose to make it with cauliflower "rice" and loooooved how it turned out. I could have eaten the entire head of cauliflower!
Coconut “Rice”
Ingredients
- 1 cup full fat coconut milk
- 1/2 cup water
- 1 large head of cauliflower, trimmed and washed
- 2 slices of fresh ginger, peeled (about inch in size)
- 1/2 tsp sea salt
- 1-2 tbsp toasted unsweetened coconut shreds (optional)
Instructions
- Place raw cauliflower in a food processor and pulse until rice size pieces are formed
- Using a Nut Milk Bag or kitchen towel, drain the excess water out of the cauliflower, set aside
- In a saucepan, combine the coconut milk, water and ginger and bring to a boil
- Add the cauliflower and simmer for 30 minutes uncovered
- Remove from heat and discard the pieces of ginger, add in the salt. Do not add it beforehand, it pulls water out vegetables.
- Serve with the toasted coconut sprinkled over top
This could easily be sweetened with something like Swerve and reduce the amount of salt to make it a sweet treat. Another idea is to add protein powder of choice and eat it like a hot breakfast cereal (maybe even add some grass-fed butter). You could also do something similar to my Pumpkin Spice Cream Of "Wheat Recipe and add in eggs.
