Brazil

Cauliflower cut into florets

Minced Garlic Cloves

Coconut Milk

Sicilian lemon (juice and zest)

Salt

Ground pepper

Chopped Parsley

Olive oil

Creamy Cauliflower Rice

Em pequenas porções, leve a couve-flor cortada ao liquidificador, acionando na função “pulsar”, até que fique triturada, lembrado um arroz. Também pode usar processador ou a parte mais grossa do ralador.
Em uma panela, refogue o alho no azeite de oliva e acrescente a couve-flor triturada. Em fogo médio, cozinhe por 1 minuto.
Acrescente o leite de coco e continue cozinhando por mais 10 minutos ou até que o leite de coco seja absorvido pela couve-flor. Retire do fogo, acrescente o suco de limão e as raspas. Tempere com sal e pimenta e misture a salsinha picada.

In small portions, take the cut cauliflower to the blender, activating the “pulse” function, until it is crushed, reminiscent of rice. You can also use a food processor or the thickest part of the grater.
In a pan, sauté the garlic in olive oil and add the crushed cauliflower. Over medium heat, cook for 1 minute.
Add the coconut milk and continue cooking for another 10 minutes or until the coconut milk is absorbed by the cauliflower. Remove from heat, add lemon juice and zest. Season with salt and pepper and stir in the chopped parsley.

Creamy Cauliflower Rice

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