Ultra Low-Carb Coconut Curry Rice

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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
Cutting board
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!