1 medium head cauliflower, riced
1 tbsp coconut oil
1 small onion, finely chopped
1/2 cup sliced blanched almonds
1/2 cup unsweetened shredded coconut]
1/2 tsp himalayan salt
1/2 tsp freshly cracked black pepper
1/2 cup full fat coconut milk
1/2 cup water
juice of 1 lime
1 tsp garam masala
1/4 tsp ginger
1/4 tsp spicy curry powder
Cut the cauliflower into small florets and place in the bowl of your food processor.
Pulse a few quick times (about 10 to 15) until it resembles the texture of rice
Toast the coconut and almonds in a dry skillet set over medium heat; remove to a plate when golden and fragrant.
Add the coconut oil to the skillet and cook the onion with the salt and pepper until fragrant and slightly translucent, about 5 minutes.
Meanwhile, in a measuring cup or small bowl, mix the coconut milk and water.
Add riced cauliflower, garam masala, ginger and spicy curry to the pan, followed by coconut milk, lime juice and finally, toasted coconut and almonds.
Mix well and continue cooking for an additional 4 to 5 minutes, until cauliflower is cooked but remains somewhat firm and cooking liquid is completely absorbed.
Serve piping hot!