| NON-STARCHY VEGETABLES |
4-SERVINGS
Break the cauliflower into florets. Using a cheese grater, grate the cauliflower. Or, if you have a food processor, add florets to the bowl of your food processor and pulse until cauliflower looks like rice. ( if using pre-riced cauliflower, skip to step 2)
Heat a large non-stick skillet over medium heat. Add the coconut oil. Once the oil has melted add in the riced cauliflower and cook for 3 to 4 minutes.
Add in the coconut milk , lime juice, and zest and mix well. Cover with a lid and let steam for about 10 minutes or until the coconut milk has been absorbed.
Stir in the chopped cilantro and season with salt and pepper.
Remove from pan and serve immediately
Ingredients
Directions
Break the cauliflower into florets. Using a cheese grater, grate the cauliflower. Or, if you have a food processor, add florets to the bowl of your food processor and pulse until cauliflower looks like rice. ( if using pre-riced cauliflower, skip to step 2)
Heat a large non-stick skillet over medium heat. Add the coconut oil. Once the oil has melted add in the riced cauliflower and cook for 3 to 4 minutes.
Add in the coconut milk , lime juice, and zest and mix well. Cover with a lid and let steam for about 10 minutes or until the coconut milk has been absorbed.
Stir in the chopped cilantro and season with salt and pepper.
Remove from pan and serve immediately