CAULIFLOWER AND COCONUT RICE

• Jerry Sargeant
• January 8, 2018

INGREDIENTS:

Makes 8 portions of rice:

• 1 whole head of cauliflower (medium size)
• 150g of desiccated coconut
• 20g of fresh curly parsley of coriander
• 1 tablespoon of coconut blossom nectar
• 1 teaspoon of pink himalayan salt

METHOD:

• Prepare your cauliflower by removing all of the outer leaves and removing all of the florets from the stalk
• Chop into small pieces and pulse in a food processor until fairly fine but not turning to wet or you will end up with a puree (you can alternatively finely grate your cauliflower if you don’t have a food processor)
• Remove to a bowl and mix in your desiccated coconut
• Fine chop your fresh herbs and add into the mix with you coconut nectar and salt
• Serve as a healthy rice alternative