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Use a food processor to blend the cauliflower florets until they resemble rice. Alternatively, use a grater to grate the cauliflower. Chop the onion, mince the garlic and grate or mince the ginger. Slice the green onions. Set aside the sliced greens for garnishing. In a pan over medium-low to medium heat, toast the coconut while stirring frequently, about 5 to 10 minutes. The coconut should turn fragrant and take on a golden color. Remove from the pan and set aside. Heat the coconut oil over medium heat. Saute the onion until it turns translucent, about 3 minutes. Add the garlic, ginger and white parts of the green onion. Saute until fragrant, about half a minute. Stir in the cauliflower rice and half of the toasted coconut and cook for about 5 minutes. Add the vegetable stock and coconut milk and cook until the vegetables have absorbed the liquid and the cauliflower had the desired tenderness, about 5 minutes. Stir in the thyme and season to taste with salt and pepper. Serve, garnished with the remaining toasted coconut and green onion. # Meal Prep Tip You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave or on the stovetop.
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