Coconut Cauliflower Rice Buddha Bowl

INGREDIENTS

crown cauliflower, riced (approx. 800 g or 6 heaping cups chopped cauliflower)

1 cup

light coconut milk (reserve 1/4 cup from can for the peanut sauce)

1/2 cup

unsweetened shredded coconut

2 tsp

garlic powder

1 tsp

sea salt, to taste

1/2 cup

chopped cilantro (optional)

1/4 cup

light coconut milk

3 tbsp

natural peanut butter

1 tbsp

soy sauce

2 tsp

maple syrup

2 cloves

garlic

1 tsp

sriracha or sweet chili sauce (optional)

1 tsp

rice wine vinegar

sea salt

steamed broccoli

grated carrot

baked tofu (see note for how to prepare)

greens of choice

sprinkle of sesame seeds