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What you need:
2 cups cauliflower florets
1 tbsp coconut oil
1 Cup coconut milk (light or full fat)
½ tsp curry power (more if you like)
¼ Cup unsweetened coconut flakes
1 green onion
Utensils needed:
Food processor, blender or Magic Bullet
Large skillet or frying pan
Spatula
Cutting board
Knife
Measuring cup
Measuring spoons
Step 1: Pulse cauliflower
Break up the cauliflower into small pieces and pulse several times in a food processor or Magic Bullet. You want the cauliflower to be raw for this step and only pulse a few times until most of the big chunks are broken up. Be careful of blending it too much. You want to end up with small kernels, not mush. If making a large amount you may want to pulse it in small batches.
Step 2: Fry cauliflower.
Melt the coconut oil in a large skillet over high heat. The oil should be really hot before you add the cauliflower kernels. To know when it’s hot enough, add a few drops of water to the pan and it should simmer. Fry the kernels until they are slightly browned, stirring often.
Step 3: Add coconut milk.
Pour the coconut milk into the skillet and bring to a simmer. Reduce the heat and continue to simmer until the kernels absorb most of the milk, stirring often.
Step 4: Add curry powder.
I used a yellow curry powder, which gave it a really nice flavor. Stir in the curry and give it a taste. Add more if you’d like.
Step 5: Add coconut flakes.
Throw in the coconut flakes and give it another quick stir, blending all the flavors together. I didn’t feel the need to add any salt, but feel free to if so desired.
Step 6: Garnish with green onion.
Dice the green onion and sprinkle a few pieces on top of a small serving of the rice.
Step 7: Eat up!
Enjoy your delicious Low-Carb Coconut Curry Rice!
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