Cauliflower rice - South-east Asian style

[mific]

This is good with any curry or Thai-type main dish. It's not really a rice dish, I know, but on a low carb eating plan you can't have rice so this is a tasty substitute if you like Asian flavours.

CAULIFLOWER RICE: (serves 5)
2 medium size heads of cauliflower 
1/2 an onion, chopped
3 cloves garlic minced
1 teaspoon grated ginger
1 tablespoon ground turmeric powder
1 cup of full fat coconut milk
1 Tbsp neutral olive oil or coconut oil
Fresh cracked black pepper 
1/2 tsp salt

Ideas for TOPPINGS to sprinkle over before serving (as you like, and depending what you have available)
Unsweetened shredded coconut flakes
¼ cup roasted slivered almonds, or crushed roast peanuts
1 tablespoon chopped coriander (cilantro) 
½ a deseeded red chilli pepper thinly sliced
Zest of 1/2 a lime 
1 Tbsp roasted sesame seeds

DIRECTIONS:
Make the cauliflower into rice by shredding it in a food processor, in batches. If you don't have one, use a box grater on the largest setting, but note it's a messy grating job! Discard the thicker bits of stalk. Set the raw cauliflower rice aside. 

Pre-heat a large pan over medium heat for 2 minutes. Add 1 tablespoon of oil and then add the onions along with ¼ teaspoon salt and a little ground pepper. Cook for 6 minutes then add the garlic and grated ginger. Cook for 2 minutes then add the turmeric powder and mix well. Cook for another minute then add the coconut milk and mix well. Bring to a simmer and cook for 5 minutes, stirring occasionally, until it's reduced some.

Add all of the cauliflower rice along with another ¼ teaspoon salt and more ground pepper, mix very well. Place a lid on the pan and cook for 3 minutes. After 3 minutes check to see if the cauliflower's done to your liking, if not, cook another 2 minutes until the texture is drier. Turn the heat off and add toppings to serve, as preferred and available. 

Will keep 2-3 days in the fridge.