26min prep: 6min cook: 20min
You’ll never believe that only 5 ingredients can make such a flavor-blasted side dish. This is unlike anything you’ve ever tasted! Bonus: It is both paleo and vegan!Notes:
- Sriracha is found in the Asian spice aisle.
This recipe has been shared with us from the Austin Food Blogger Alliance Cookbook, which can be purchased here.
Ingredients
Produce
- Fresh Lime Juice — 1 Tablespoon
- Head Of Cauliflower – Medium — 1
Canned Goods, Soups & Mixes
- Coconut Milk, Unsweetened — 1 ( 14 Ounces )
Spice & Baking
- Curry Powder — 1 1⁄2 Tablespoons
Condiments, Oils & Dressings
- Sriracha — 1 Tablespoon
Equipment
Appliances
- Food Processor
- Stove Top
Cooking Equipment
- Can Opener
- Chef’s Knife
- Cutting Board
- Measuring Spoons
- Saucepan, Medium (2-4 QT)
Prep Steps
- Chop cauliflower into large chunks.
- Place 1/2 of the cauliflower in a food processor. Pulse a few times until the cauliflower resembles rice. Repeat with remaining cauliflower.
Cook Steps
- Place riced cauliflower in a medium saucepan. Stir in the coconut milk and bring to a simmer.
- Cook, stirring occasionally, over medium heat until the cauliflower is tender but not mushy, about [12-15 minutes].
- Once you’ve removed cauliflower from heat, stir in the lime juice, curry powder and Sriracha (to taste). Serve warm or cold.