Coconut \”Rice\”

prep time:10 min
cook time:30 min
ready in:
  • 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)
  • 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.