- 1 head cauliflower, trimmed and cut into florets
- 2 tbsp coconut oil
- ¼ c coconut milk
- 1 tbsp chopped cilantro
- 1 tbsp fresh lime juice
- 2 tsp coconut crystals or honey
- ¾ tsp sea salt
Place cauliflower in a food processor fitted with the grating attachment and process until chopped into "rice grains." Pick out any large pieces that passed through the grater. Alternatively, grate cauliflower with a cheese grater.
Heat oil in a large skillet or wok over medium-high heat.
Add riced cauliflower and sauté for 5 minutes.
Add all remaining ingredients and continue to cook for 20 minutes, until cauliflower is tender.