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