Coconut and Cashew Cauliflower Rice

PREP TIME: 5 minutes COOK TIME: 10 minutes

TOTAL TIME: 15 minutes

INGREDIENTS:

½ cauliflower or 1-2 packets pre-cut cauliflower pearls, fresh. 200ml coconut cream. ¼ Cup cashew nuts, chopped.

METHOD: 1. Cut the cauliflower into pieces small enough that will fit into your food processor. Using the grater attachment, grate the entire cauliflower, including the stalk. 2. In a saucepan on a medium heat, place the grated cauliflower (or pre cut cauliflower pearls) in and add the coconut cream. Stir often to prevent coconut cream burning.

3. Allow to simmer until the cauliflower is cooked and the coconut cream has absorbed. 4. Add the chopped cashews and mix through.

NB: Depending on the brand of coconut cream, some are thicker than other. If it is too thick, add a little warm water until consistency has thinned out.