Coconut and Lime Cauliflower Fried Rice
SERVINGS 8
Ingredients
- 2 heads cauliflower medium, cut into bite-sized pieces
- 1 Tbsp. coconut oil extra-virgin organic, divided use
- 1 can unsweetened organic lite coconut milk 13.66-oz.
- 1 cup unsweetened coconut shredded
- 4 Tbsp. lime juice fresh divided use
- 4 tsp. lime zest finely chopped
- ½ cup cilantro finely chopped, reserve a small amount for garnish
- ¼ tsp. sea salt or Himalayan salt
Instructions
- Place half of cauliflower in food processor; pulse until cauliflower is chopped into pieces about the size of rice. Repeat with the other half. Set aside.
- Heat oil in large nonstick skillet over medium-high heat.
- Add cauliflower; cook, stirring frequently, for 4 to 6 minutes.
- Add coconut milk, coconut, and 3 Tbsp. lime juice. Bring to a boil. Reduce heat to medium-low; gently boil, stirring occasionally, for 8 to 12 minutes, or until tender and liquid evaporates.
- Add remaining 1 Tbsp. lime juice, lime zest, cilantro, and salt; cook for 2 minutes, or until lime juice evaporates.
- Divide evenly into eight serving bowls; garnish evenly with cilantro.
Notes
Container Equivalents
1 Green ½ Blue ½ Orange
Nutrition
Calories: 165kcalCarbohydrates: 12gProtein: 4gFat: 12gSaturated Fat: 11gSodium: 147mgPotassium: 501mgFiber: 5gSugar: 4gVitamin A: 67IUVitamin C: 73mgCalcium: 34mgIron: 1mg
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