Coconut Curry with Asparagus and Cauliflower Rice

  • 1 cup cauliflower rice
  • 6 Tablespoons coconut cream
  • 1 scallion
  • 1/2 cup chopped asparagus (about 4 spears)
  • 1/2 Tablespoon olive oil
  • 1 Tablespoon chopped cashews
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon red pepper flakes

To prepare the cauliflower rice, first cut the cauliflower florets off the stalks, then pulse in a food processor until it’s in tiny, rice-like pieces.

Chop the asparagus and scallion into small pieces. Sautee the asparagus and scallion in olive oil until they start to soften, or about 5 minutes.

Add the cauliflower rice, coconut cream, cashews, and spices.

Sautee for 10 minutes. If it starts to thicken up too much, add a Tablespoon of water.


Cauliflower florets, about to be processed into rice
Asparagus, chopped up
Sauteing asparagus & scallion


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