Coconut Cauliflower Rice

Coconut Cauliflower Rice is a fragrant and flavorful low-carb alternative to traditional rice, infused with the richness of coconut and the freshness of vegetables. This dish is not only delicious but also provides a nutritious way to enjoy your favorite Asian flavors without the carbs.

Ingredients

• Cauliflower - 300 grams (1 small head)
• Coconut milk - 120 ml (1/2 cup)
• Coconut oil - 1 tablespoon
• Green onions - 2 stalks, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce (low-sodium) - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish (optional)

Steps

1. Remove the leaves from the cauliflower and cut it into florets.
2. Using a food processor, pulse the cauliflower florets until they resemble rice grains. Alternatively, you can grate the cauliflower using a box grater.
3. In a large skillet, heat the coconut oil over medium heat. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
4. Add the processed cauliflower rice to the skillet and stir well, cooking for about 5 minutes, stirring occasionally.
5. Pour in the coconut milk and soy sauce, mixing thoroughly. Allow the mixture to simmer for another 5-7 minutes, or until the cauliflower is tender and has absorbed the flavors.
6. Stir in the chopped green onions, season with salt and black pepper to taste, and cook for an additional 2 minutes.
7. Remove from heat and garnish with fresh cilantro if desired. Serve warm.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 8 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 10 g
• Unsaturated Fat: 2 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic and low-carb diets.
• Rich in fiber and vitamins, promoting digestive health and overall wellness.

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