Transfer to a large, clean dish towel and squeeze all the moisture out of the cauliflower.Add in remaining florets and process again until cauliflower becomes rice-like. If using a food processor (the easier method), simply add half of cauliflower florets to bowl of the food processor with a blade attachment. You can either use a box grater, or a food processor to process the cauliflower into rice. Remove all greens from cauliflower and break into florets.Here’s how to make coconut cauliflower rice: Making cauliflower rice is easier than you think, and I love how this particular version infuses sweet coconut flavor into it. You’ll cook this for another few minutes while you make the cauliflower rice to serve it with! Reduce the heat to low, add the chicken and your sauce to your skillet full of veggies and gently stir to coat the veggies. Stir fry these until the onions cook down and broccoli becomes a little tender. Add your garlic and cook for 30 seconds or until fragrant, then add in the white part of green onions (reserve green part for topping) along with the rest of your veggies. Add coconut oil to the same skillet and reduce the heat to medium. You’ll then cook all of those veggies. Add your chicken to a bowl and set aside. Once the oil is hot add your chicken, sprinkle with salt and pepper and fully cook it until it’s no longer pink.
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