Coconut & Turmeric Cauliflower Bowls
Ingredients:
- 1½ cups jasmine rice
- 2 cups plain coconut milk (from a carton)
- 2 teaspoons turmeric
- 2 teaspoons sea salt
- ½ teaspoon black pepper
- 1 head cauliflower, chopped into florets
- 3 tablespoons unsweetened shredded coconut
- ½ cup chopped cilantro
Not all foods are created equal.
Eat well. Stay awesome!
Instructions
1. Cook the jasmine rice according to the directions on the package.
2. While the rice cooks, heat a skillet over medium heat and add the coconut milk, turmeric,
salt and black pepper. Whisk together and let simmer on low.
3. Once bubbles start to appear in the sauce, add the cauliflower florets and cook covered with a lid for 15 to 20 minutes, or until your desired consistency is reached.
4. Divide the rice between bowls. Top with the creamy cauliflower, shredded coconut and
cilantro. Enjoy!
*Notes:
More Flavor?
Add freshly grated turmeric to the sauce.
Additional Toppings
Top with sesame or chia seeds.
The Genetic Equation: Building Better Peptide Protocols
Build a Better Wellness Stack: Tailored Wellness & Peptide Protocols
The Brain on Peptides: Two Peptides Changing the Conversation Around Anxiety, Focus & Brain Health