Mango Coconut Cauliflower Rice
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4 servings
Ingredients
  • 1 head cauliflower, shredded into “rice” using the food processor attachment or a box grater
  • 2 Tbsp coconut oil
  • ¾ cup full-fat coconut milk (I only used the cream from the top of the can)
  • ½ tsp minced ginger
  • ½ tsp tsp sea salt
  • 2 thai yellow mangoes (called Atatufo or Manila), peeled and diced
  • optional, for garnish: chopped basil or sesame seeds*
Directions
  1. Add the coconut oil to a large pan over medium heat, allow it to melt completely. This should take about a minute.
  2. Once the pan is hot and the oil is melted, add the cauliflower. Sauté for about 5 minutes, until the cauliflower is soft, but not mushy.
  3. Stir in the coconut milk and ginger. The coconut milk will bubble since the pan is still hot. Stir the rice continuously for about 1 minute on the same heat, then turn the heat down to a simmer and allow to cook for another 2-3 minutes. Stir in the sea salt.
  4. Serve warm with diced mango on top (or stirred in).
Notes
*For AIP, omit the sesame seeds.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/mango-coconut-cauliflower-rice/