Cauliflower "Risotto" Bowl

I'm such a fan of cauliflower rice because I LOVE cauliflower. This was simple to throw together because I was a liiiiittle hung over (read as A LOT HUNGOVER) today and quite tasty because of the spicy tangy sauce on top. Pile on some extras and this is a meal.

serving size: I'd say 2-4 people

What you need:

• 1 head of cauliflower
• 1 avocado
• 1/2 an onion, diced
• 1 bell pepper, diced
• 4 teaspoons minced garlic, divided
• 2 tablespoons coconut oil
• 1 cup coconut milk, divided
• 2 teaspoons coconut aminos (or soy sauce)
• 1 tablespoon honey
• 1 tablespoon water
• 1/2 tablespoon fresh grated ginger
• 2 teaspoons red pepper flakes
• 1 tablespoon chili paste
• 1 tablespoon sriracha
• 1/8 teaspoon pepper
• 1/4 teaspoon salt
• *Extras* i threw walnuts, spicy banana peppers and a couple slices of cucumber

What you need to do:

1. Rice your cauliflower
2. Make the sauce. Add the avocado, 1/2 cup coconut milk, 3 teaspoons minced garlic, salt, pepper, coco aminos, honey and ginger to a food processor. Depending on how you like your sauce, add in the tablespoon of water (or olive oil) if you want to thin it out. 
3. Next heat your oil up and add the onions and saute about 3 minutes, then add in your garlic and cook til fragrant about 30 more seconds.
4. Next add in your cauliflower rice and bell peppers and cook for 7 minutes
5. Add in your other 1/2 cup of coconut milk and simmer til all the flavors are blended
6. Top with any of your extras and EAT!!!!