Coconut “Rice” (Cauliflower)

1 head cauliflower

2 Tablespoons butter

2 Tablespoons half and half

¼ cup unsweetened shredded coconut

1 ½ Tablespoons garlic powder

1 teaspoon sea salt

½ cup unsweetened coconut milk

1 teaspoon coconut oil

1 teaspoon or packet of stevia

-Remove leaves and stem from cauliflower and cut into small slices.

-In a microwaveable bowl and loosely covered with a lid or paper towel, microwave the cauliflower for 10 minutes.  Test with a fork to see if still firm. -Cook for an additional 2-5 minutes if cauliflower still firm.

-Drain off any condensation.

-Mash cauliflower into rice-sized bits with either a fork or potato masher (may also manually use the beater from a hand mixer).

-Add above ingredients to bowl and blend in well with a spoon.

-Return to the microwave for 1-2 minutes.

Ready to serve. Serves 6-8 depending on size of cauliflower.

Nutritional information based on 8 servings:

Calories= 106, Fa 9.5 gm, Protein= 1.7 gm, Net carbs= 0