Cut the cauliflower head into quarters

Using a box cheese grater, shred the cauliflower into rice size pieces

Heat a skillet with coconut oil. Add the garlic paste and salt

Add the cauliflower florets and coconut milk

Cook for 7-8 minutes. At that point there will still be liquid in the pan

Use a fine mesh strainer to get rid of the excess liquid

Arrange the cauliflower rice in a serving bowl and enjoy this delicious dish warm or cold