CAULIFLOWER RICE

easy

with coconut

Donna G.

READER REVIEW

"So good! So crispy! My new favorite side dish!"

1 medium/large cauliflower 4 tbsp. coconut oil ½ tsp. Old Bay seasoning 3 tbsp. sweetened coconut flakes 2 tbsp. panko breadcrumbs sprinkle of garlic powder

INGREDIENTS

Pre-heat oven to 450 F. (230 C.) Chop a cauliflower into small florets. No need to be fancy, you’re just chopping them small enough to nicely fit into the food processor.

1.

Fill food processor half-way with florets and chop into coarse “rice.” Make sure to only fill half-way, chop, remove into a large bowl and repeat in batches.

2.

Into your large bowl of cauliflower rice, add 4 tbsp. liquid coconut oil½ tsp. Old Bay seasoning, a small sprinkle of garlic powder and 3 tbsp. coconut flakes.

3.

NOTE: If your cauliflower rice is a little too cold and the coconut oil hardens into balls in the rice, place the bowl in warm/hot water and stir until oil re-liquifies and is evenly distributed.

Evenly pour cauliflower rice onto a foil-lined baking sheet without patting it down, spreading it to the edges. Bake for 20 minutes.

4.

Remove pan and sprinkle with 2 tbsp. panko breadcrumbs, use a spatula to flip and mix it around on the pan, then re-distribute evenly again to the edges, without patting it down.

5.

Bake for 15-20 more minutes, until edges are brown. Remove with spatula and serve.

6.