Begin by using a food processor to create a rice texture out of the cauliflower florets by pulsing them. This should be done in a few separate batches to reach the proper texture. Once you have your cauliflower rice, set it to the side.
Next, rinse, peel, and chop the apple into chunks. Sauté the apple chunks in the coconut oil on high heat for approximately two minutes. Sprinkle the apples with cardamom and continue sautéing for about another minute or so.
Then add the cauliflower rice that you had set-aside into the pan and pour 1 cup of coconut into the skillet as well. Do not mind the odd texture of the rice, Continue to cook for around 15 minutes in between medium and high.
Make sure to stir the mixture pretty continuously until all of the milk is absorbed and the cauliflower rice has a fluffy and dry texture.
Stir in the cinnamon and unsweetened coconut shreds. Mix well and Enjoy.
1 cup unsweetened coconut, shredded
1 cup unsweetened coconut milk
32 ounce bag of cauliflower florets
1 tablespoon ground cinnamon
1 teaspoon cardamom
1 gala apple, peeled and chopped into chunks
½ tablespoon unrefined coconut oil