for 2 portions
1 cauliflower head, chopped
1 tablespoon coconut oil or cooking oil
¼ cup coconut milk (60 ml)
1 tablespoon lime juice
1 lime, zesty
fresh coriander, for garnish
In a food processor, pulse the cauliflower until it reaches the consistency of your desired “rice”.
In a large skillet over medium heat, heat the oil, then add the rice to the cauliflower and cook for 5 minutes, stirring occasionally.
Add the coconut milk, lime juice and zest, mix well and cook until the liquid has evaporated.
Garnish with coriander.