Red Cashew Coconut Curry Cauliflower Rice
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4 servings
Ingredients
  • 1 Tbsp coconut oil
  • 1 small head cauliflower
  • ¾ cup full-fat coconut milk (I only used the cream from the top of the can)*
  • 1 ½ Tbsp red curry paste**
  • ½ tsp minced ginger
  • ½ tsp minced garlic
  • ½ tsp sea salt
  • ½ Tbsp lime juice
  • 2 Tbsp Nikki’s Cashew Cookie Coconut Butter
  • For garnish: chopped cilantro and scallions
Directions
  1. Make your cauliflower into rice by putting it through the shredding attachment on the food processor. Set aside.
  2. Add the coconut oil to a large pan over medium heat, allow it to melt completely. This should take about a minute.
  3. Once the pan is hot and the oil is melted, add the cauliflower. Sauté for about 5 minutes, until the cauliflower is lightly browned and soft, but not mushy.
  4. Stir in the coconut milk, minced ginger and garlic. The coconut milk will bubble since the pan is still hot: stir the rice continuously for about 1 minute, then turn the heat down to a simmer.
  5. Stir in the curry paste, coconut-cashew butter, sea salt, and lime juice, using a wooden spoon or rubber spatula to break up the curry paste and distribute it evenly throughout the dish. Simmer an additional 5 minutes to allow the flavors to come together. Taste to adjust salt.
  6. Serve hot, with your protein of choice! Garnish with cilantro and chopped scallions.
Notes
**Feel free to add more curry paste, to taste, if you like it extra spicy!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/red-cashew-coconut-curry-cauliflower-rice/