During the summer we tend to keep our meals light. In fact, I try not to cook or bake during the week, it’s way too hot. Instead, I meal prep on the weekends and keep my time in the kitchen to a minimum. I rather spend time with Joe and Caro on the patio sipping rosé and chatting about our day.
Here’s a simple summer dish that can be served warm or chilled. We’ve made it a few times this summer. It’s an easy and satisfying summer flip!
1 head of cauliflower, cut into florets
1/2 yellow onion, chopped
2 garlic cloves, minced
1 can light organic coconut milk
2 tablespoons organic ghee
juice and zest of 1 lime
1/4 cup fresh cilantro, chopped
Salt and fresh ground pepper to taste
Fresh cilantro, chopped
Add the cut cauliflower florets to a food processor and pulse until the cauliflower looks like rice. Heat the ghee in a nonstick pan over medium heat. Saute onions and garlic, 1-2 min. Add the cauliflower rice, cook 2-3 min or until it starts to become tender. Add coconut milk, stir and cover. Let cook, 10-12 min or until coconut milk is mostly absorbed. Remove from heat. Add the lime juice, lime zest, fresh cilantro and combine. Season with salt and pepper to your liking. Garnish with cilantro and lime zest. Serve and enjoy!