This recipe has sort of become one of those staples in my household over the past couple of years. The creation of this simple yet delicious side dish came about as an accompaniment to one of the many Middle-Eastern style dinners I have made over the years. It as as lovely with a marinated meat kebab as it is with a nice variety of roasted vegetables. And it certainly does the trick with a curry.
- 2.5 cups of “riced” cauliflower (see instructions below)
- 2 tbsp coconut oil
- 1/2 cup unsweetened shredded coconut
- 1 small yellow onion, minced
- 1 clove of garlic minced
- 1 tbsp ground turmeric
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 cup coconut milk (beverage or can) as long as it”s unsweetened
- sea salt & pepper, to taste
- fresh cilantro, chopped
- To “rice” the cauliflower, simply cut the cauliflower into small florets, making sure you remove the chunkier part of the stem at the bottom. Place in food processor and pulse until the consistency is somewhat similar to that of rice.
- In a large frying pan, melt the coconut oil on medium high heat. Add turmeric,cumin and coriander to the pan and stir into the oil. Allow to cook for a couple minutes and add minced onion. Stir well to make sure the onions are covered in oil and spices and cook until translucent and add garlic, cooking for 1 more minute.
- Add the shredded coconut and riced cauliflower, stir and cook for a couple minutes, then add the coconut milk, one splash at a time, until fully absorbed. Set aside.