Coconut Cilantro Cauliflower Rice

This is a Trader Joe’s special, in that every single ingredient I used came from Trader Joe’s! While this version has cilantro in it, other fresh herbs would also be great. In fact, I have a ginormous amount of Thai basil in my garden right now that I think I’ll be using in this later this week.

· 1 bag of Trader joe’s frozen riced cauliflower (or 3 cups riced fresh or frozen cauliflower)

· ½ can Trader Joe’s coconut milk

· 1.5 Tbsp Trader joe’s coconut oil

· ½ cup Trader Joe’s shredded unsweetened coconut

· 4 Tbsp chopped cilantro

· ¼ tsp salt

How To

Heat coconut oil in a skillet over medium-high to high heat. Add riced cauliflower and cook until browned slightly. Add shredded coconut and cook a minute or two more to release the oils in the coconut. Add coconut milk, and reduce heat so that the mixture comes to a simmer. Simmer until almost all liquid is absorbed (up to 5 minutes). Turn off heat. Add cilantro and salt and mix well.

Makes 2 servings: 502 calories, 46g fat, 8g net carbs, 6.7g protein, each.