Cauliflower Rice
Sweet Potato Coconut Curry
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Preheat oven to 400°F. Grease or line a cookie sheet with parchment paper.
In a large bowl combine cauliflower rice, oil, turmeric, and salt. Toss to coat.
Place seasoned riced cauliflower on your prepared baking sheet.
Roast for 10-15 minutes, or until cauliflower rice is beginning to turn golden. Set aside.
In a large pot over medium heat combine oil, onion, garlic and ginger. Saute for 5 minutes.
Stir in sweet potatoes and carrots. Saute 1 minute longer.
Stir in all spices (curry powder through red chili flakes). Saute 1 minute longer.
Pour in one can of coconut milk + 2 cans water.
Stir in shredded coconut and the roasted cauliflower rice.
Bring to a boil, cover, reduce heat to a simmer. Simmer for 20 minutes.
Stir in cilantro and lemon juice. Simmer for 5 more minutes.
Turn off heat, salt to taste, cover and let sit for at least 10 minutes before serving.
Optionally garnish with fresh cilantro.
Enjoy!
