COCONUT CAULIFLOWER

Ingredients

• 160 g Jasmine rice
• 240 ml Coconut milk, plain or original, fortified, unsweetened
• 2 g Turmeric, ground
• 3 g Sea salt flakes
• 1 g Black pepper, ground
• 1/2 head Califlower, raw, cut into florets
• 8 g Coconut flakes, unsweetened
• 2 g Coriander (cilantro) leaves, fresh

Method

1. Cook the jasmine rice according to the directions on the package.
2. While the rice cooks, heat a skillet over medium heat and add the coconut milk, turmeric, salt and black pepper. Whisk together and let simmer on low.
3. Once bubbles start to appear in the sauce, add the cauliflower florets and cook covered with a lid for 15 to 20 minutes, or until your desired consistency is reached.
4. Divide the rice between bowls. Top with the creamy cauliflower, shredded coconut and cilantro.
5. Enjoy!