Origin is unreachable Error code 523

Visit cloudflare.com for more information.
2026-07-05 11:16:14 UTC
You

Browser

Working
Frankfurt

Cloudflare

Working
bk8supp.com

Host

Error

What happened?

The origin web server is not reachable.

What can I do?

If you're a visitor of this website:

Please try again in a few minutes.

If you're the owner of this website:

Check your DNS Settings. A 523 error means that Cloudflare could not reach your host web server. The most common cause is that your DNS settings are incorrect. Please contact your hosting provider to confirm your origin IP and then make sure the correct IP is listed for your A record in your Cloudflare DNS Settings page. Additional troubleshooting information here.

Cloudflare Ray ID: a165f4bf187f8f2d • Performance & security by Cloudflare

Coconut Cauliflower Rice - Smith St Paleo
Order Meal Plan

Coconut Cauliflower Rice

Sides & Sauces

Cauliflower. What a versatile little veg in the Paleo regime. This rice is a fantastic side dish to stir frys and curries and does the job of normal rice, being both filling and a great way to soak up the yummy sauce of your main dish. Sooooo good.

Method

Break the cauliflower up into florets. Whizz the raw florets up in your food processor for a matter of seconds to break them up into rice-like pieces (you may need to do this in 3 or 4 batches). Just a tip, don’t over whizz them as they will break down too much and get a bit wet.
Heat the oil over a medium to high heat in a large pan.
Add the diced onion and cook for a few minutes until softened.
Add the cauliflower and stir well, coating it in the oil.
Keep stirring and frying off the cauliflower for 5 minutes or so.
Add the coconut milk and mix through. Don’t worry if it seems a bit liquidy as it will dry out as you keep cooking.
Add the shredded coconut and salt and pepper, combining well. Cook for a few more minutes and you’re done (about 12 minutes from start to finish

Ingredients

  • 1 medium cauliflower
  • 1/2 a brown onion, diced
  • 1 heaped tablespoon of coconut oil
  • 3/4 cup coconut milk
  • 1/2 cup fresh shredded coconut
  • 1/2 teaspoon sea salt
  • Pepper to taste