This velvety coconut-lime cauli-rice is spectacular with tropical dishes like Macadamia-Coconut Crusted Ono as the base of a burrito bowl.
1 head cauliflower, trimmer and cut into florets
2 tablespoons coconut oil
.25 cup coconut milk
1 tablespoon chopped cilantro
1 tablespoon fresh lime juice
2 tablespoons honey or coconut crystals
.25 teaspoon sea salt
Place the cauliflower in a food processor fitted with the grating attachment and process, until chopped into "rice grains." Pick out any large pieces that passed through the grater. Alternative, grate the cauliflower with a cheese grater.
Heat the oil in a large skillet or wok over medium-high heat.
Add the riced cauliflower and saute for 5 minutes.
Add all the remaining ingredients and continue to cook for 20 minutes, until the cauliflower is tender.