Curried coconut cauliflower rice
A low-carb dish that's high in flavour. This cauliflower rice in a creamy coconut curry sauce tastes best when served cold. The balanced blend of the Kikkoman Soy Sauce and Kikkoman Poke Sauce, along with the curry powder and turmeric, adds an extra special flavour.
Ingredients
For the cauliflower rice:
To garnish:
- Cauliflower rice in sauce approx. 220 g
- Garnish approx. 3.5g
Preparation
Step 1
Chop the cauliflower florets in a food processor until they resemble grains of rice.
Step 2
Heat the olive oil in a large pan or wok over a medium heat. Add the garlic and ginger and fry for 1-2 minutes until fragrant.
Step 3
Add the cauliflower rice and stir well. Pour in the coconut milk, Kikkoman Soy Sauce and Kikkoman Poke Sauce. Season with the curry powder and turmeric.
Step 4
Cook for about 5 minutes, stirring occasionally, until the cauliflower is soft. Then remove from the heat and leave to cool. Serve cold on deep plates, garnished with the torn herbs and crispy garlic slices.
Tip:
If you put too much cauliflower in the blender at once, it won't chop evenly. It's better to process it in batches.
Recipe-ID: F1060
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