| 5 | 20 | 134 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 2 |
| 227 gm | Tulsi Tea (Holy Basil) (strongly brewed tea, optional) |
| 3 cup | Cauliflower (cut into smaller chunks) |
| 1 tbsp | Coconut oil |
| 2 tbsp | Coconut, shredded, unsweetened (or flakes) |
| 1 pinch | Sea Salt (to taste) |
1. Boil water, steep tea bags in the water for 7 minutes.
2. Place pieces of cauliflower into a large food processor and process until the size of rice.
3. Heat coconut oil in a pan over medium-high heat, add cauliflower tulsi tea and coconut, and cook until lightly brown, about 4 or 5 minutes.
4. Reduce the heat to medium, cover, add some salt, and cook until cauliflower is tender for a few more minutes.
Quick Tips:
You can substitute some roasted curry cauliflower, if you prefer.
You may also brown and cook in the oven, if you prefer a crunchier “rice”.
Nutritional Highlights:
Holy Basil / Tulsi Tea (Optional):
All parts of the holy basil plant act as an adaptogen which can help lower anxiety and balance depression symptoms.
| Vegetables | 2.8 |
