CURRIED CAULIFLOWER RICE

Here is a delicious and healthy low carb alternative to rice that is chock full of anti-inflammatory spices, including turmeric and ginger. It can be served as a main vegetarian dish as it contains protein packed chickpeas, or as a side dish to any grilled meat, poultry, fish or tofu.
Ingredients

• 1head cauliflower
• 2 cloves garlic, minced
• 1/2cup onion diced
• 1 carrot diced 
• 2tsp coconut oil
• 1/2tsp turmeric
• pink himalayan salt to taste
• pinch crushed red pepper
• 1/2 lime juiced and zested
• 1/2tsp curry powder
• 1/4tsp black pepper
• 1/2inch grated ginger
• 1/2tsp dry mustard
• 1/2tsp cinnamon
• 1/2c chickpeasdrained and rinsed
• 1/4c golden raisins
• 1/2c peas
• 1/2c coconut milk
• 1/4c scallions chopped
• 1/2c cilantro chopped
• 1/4c parsley hopped

uctions

1. Break the cauliflower into florets and process into rice using a food processor. (Alternatively, you may purchase already riced cauliflower).
2. Heat the coconut oil over medium heat and sauté the cauliflower, garlic, onion and carrot until softened.
3. Add spices, chickpeas, raisins and peas and cook until heated through.
4. Add coconut milk and cook over low heat, stirring, until creamy.
5. Remove from heat and add scallions and herbs. ​