Makes 2 servings
Macros: 219 calories, fat 7g, carbs 39 g, protein 5g, fibre 9g
2 small apples
1 tsp (5ml) coconut oil
1 Tbsp (15ml) maple syrup, divided
1/2 medium cauliflower, cut into florets
1 cup (250ml) unsweetened coconut milk
1 tsp (5ml) ground cinnamon
1/4 tsp (1ml) ground nutmeg
1/2 tsp (2ml) vanilla extract
1 Tbsp (15ml) chopped toasted walnuts
1 Tbsp (15ml) pomegranate seeds
Core one of the apples and cut into 8 wedges
In frying pan, melt oil over medium-high heat. Add apple wedges and saute until tender and starting to caramelize, about 2 minutes. Pour 1 tsp maple syrup over apples and let syrup reduce for 30 seconds. Remove frying pan from heat and set aside.
In food processor fitted with steel blade attachement, place cauliflower and pulse until consistency of rice.
In small saucepan over medium heat, place 2 cups cauliflower rice (reserving rest for another use) and almond milk. Bring to a simmer and stir in cinnamon, nutmeg, vanilla extract, and remaining 2 tsp maple syrup. Cover and cook, stirring often, for 6 minutes. Meanwhile finely grate second apple. stir shredded apple into cauliflower mixture and continue to cook, stirring often, until cauliflower is tender and liquid has been absorbed, about 5 minutes.
To serve, divide cauliflower mixture into 2 bowls and top with caramelized apple wedges, walnuts and pomegranate seeds.