I developed this to go with Thai and Indian dishes. I originally tried using coconut cream but the cauli doesn't absorb liquid so it ended up too sloppy. This worked really well! This is a generous "for one portion".

Ingredients

• 1/4 head of small-medium cauliflower
• 3T plain desiccated coconut 
• Salt & pepper
• Small handful of fresh coriander leaves, pulled apart
• 2T butter
• Dash of olive oil
• 1t lemon juice

Method

• Put the cauli in the food whizz and pulse until it makes fine particles the size of rice
• Add the coconut to a dry pan on low heat and stir constantly until lightly golden and toasted (watch it as it's easy to overdo!). Remove.
• Add the butter and oil (to reduce the burning point of the butter)
• When sizzling add the cauli rice and reduce the heat, stirring well
• Cook over a low-medium heat until softening (I allow 10-15 mins max. with the odd stir)
• Season and taste
• Just before removing from pan to serve stir through the coriander leaves, coconut and lemon juice and mix in well

Recipe by LCC Cook Jo - www.lowcarbcooking.co.nz