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Recipe: Cauliflower rice

This is my go-to side dish to serve with curries and Peruvian dishes.

Cauliflower “rice”
Yield: 6 servings


  • 1 large cauliflower
  • 1 tablespoon coconut oil
  • 2 garlic cloves, minced (optional)
  • salt


  1. Chop the cauliflower florets coarsely, reserve the stalks for another recipe.
  2. Pulse the florets in your food processor until finely chopped but not mashed. You might want to do this in batches if your processor is small.
  3. Heat coconut oil in a pot or saucepan. If using garlic, cook it on low heat for 2 – 3 minutes.
  4. Add cauliflower and sauté for 15 – 20 minutes. Season with salt and serve.


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