Ginger Coconut Cauliflower Rice

By mm_food4me

Ingredients

• 1 large head cauliflower (approximately 15 to 16 ounces of florets), riced
• 1 ″ piece fresh ginger root, peeled and grated
• 1/2 teaspoon kosher salt
• 1/4 cup unsweetened, shredded coconut
• chopped scallions for garnish (optional)

Preparation

Step 1

Instructions

Preheat oven to 425F. Trim cauliflower and place florets in the food processor. Pulse until rice-like consistency is achieved (For a detailed tutorial, click here.)

Transfer “rice” to a mixing bowl and use a microplane grater to grate fresh ginger into rice. Add kosher salt and mix until well combined.

Spread rice out on two (unlined) baking sheets so it is in a single layer. Place in the oven and cook for 15 minutes, tossing rice at least once during cooking.

Remove from oven and mix in unsweetened, shredded coconut until well distributed. Transfer to a serving dish, top with chopped scallions and Enjoy!

Instructions