1 small head cauliflower, cut into florets
2 tsp coconut oil
1 tbsp fresh lime juice
2 tsp honey
¼ cup chopped fresh cilantro
4 cups full-fat coconut milk
¾ tsp sea salt
"Rice" the cauliflower using a food processor with a grating attachment or a box grater. Pick out any large fragments that didn't get shredded and save for another use.
Melt the coconut oil in a large skillet over medium heat. Add the cauliflower to the pan and sauté for 5 minutes.
Add the remaining ingredients and cook for 15 minutes, until the cauliflower is tender and the liquid has been absorbed
This recipe is adapted from Danielle Walker's Against all Grain: Meals Made Simple cookbook's Coconut, Cilantro & Lime Cauli-Rice recipe (p. 218)