Gather and prepare your ingredientsTo prepare the cauliflower, remove the leaves and chop into florets. Put the florets into a food processor with the blade and pulse until it resembles rice (or you can use the grater attachment). If you're using a grater, grate on the coarse side.
Heat a pan a medium-high heat, add the coconut oil and sauté the onion until translucent (about 5 minutes). Add the garlic and chilli, stirring for 1 minute until fragrant. Now, add the cauliflower, coconut milk and season with salt and pepper. Mix the ingredients together with a wooden spoon and let it cook for 5-8 minutes, stirring regularly.
Once the cauliflower has softened but still has a nice bite add nigella seeds and defrosted and drained spinach. Stir for about 2 minutes until the spinach is warmed through. Serve and enjoy!
*SPINACH: It's a good idea to defrost and drain the spinach before adding it to the cauliflower, so the excess water doesn't make the rice soggy.
Calories: 73kcal | Carbohydrates: 10g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Sodium: 260mg | Fiber: 4g | Sugar: 3g