So considering its still winter in NYC, I realize I am probably getting ahead of myself with these summery flavors… And I’ll admit that I am yearning for sunshine, warm weather and jean shorts, but in addition, these flavors were just too good to keep to myself!

What you need:

1 head cauliflower, stems removes and florets separated (makes it easier to grate)

1-2 teaspoons coconut oil (enough to coat the bottom of your pan)

1/2 cup coconut milk

Juice from 1 lime

Salt and Pepper

Directions:

Using a large cheese grater or a food processor, grate the cauliflower.  You will see how it begins to resemble rice.  Heat up coconut oil in a large pan over medium heat.  Add cauliflower, sprinkle with salt and pepper, and sauté for a few minutes.  Then, add coconut milk and lime juice (if you want it less creamy, use less coconut milk) and cook for a few more minutes.

As a note, the longer you cook the cauliflower, the softer it will get.  Personally, I enjoy it kind of aldente because I feel it resembles rice a little more accurately this way, but feel free to cook it however you want!

And thats its!  Do you believe how easy that is!?

Enjoy it alongside any dish you see fit – I made this as a side for fish tacos the other night and it was a hit!  As cauliflower is pretty bland, I imagine it taking on any flavors well – olive oil and garlic, curry and turmeric, maybe some cayenne added in with lime and coconut to give it a little kick?  As always, experiment and have fun!

For the fish tacos – I used wild sole, sprinkled with some smoked paprika, salt and pepper, and pan fried in a little coconut oil for a few minutes on each side.  Using Food For Life’s corn tortilla, I piled the fish with fresh cilantro, fresh radishes, thinly sliced jalepenos, and a cabbage slaw made from thinly sliced cabbage mixed with apple cider vinegar and a little mayo.  Then topped everything with more freshly squeezed lime and went to town!

Summer, we are waiting for you!!

with love and easy side dishes,

Amanda