This fragrant “rice” is a welcome addition to any table.
- Saute the cauliflower rice in the coconut oil on high heat for 5 minutes.
- Then add in the coconut cream and shredded coconut. Cook for 5 more minutes on high heat stirring constantly so nothing burns. Add in additional coconut cream if necessary to prevent burning.
- Season with dash of salt and pepper. Remove from heat and serve.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 3 g
- Calories: 124
- Sugar: 2 g
- Fat: 12 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 2 g