Cauliflower rice is kinda everywhere right now, and that’s because it’s actually really, really good. Of course the added benefit is that it has fewer carbs and less starch than rice. Regardless, we’re not ones to eat something unless we absolutely love it. Cauliflower rice kind of has a nutty taste, it absorbs flavors beautifully (like coconut), and it doesn’t make you feel lethargic or puffy after you eat it. This Coconut Cauliflower Rice truly is a beauty food, working hard to make you feel good, inside and out.
We love to eat cauliflower rice with just about everything, but our favorite way to make it is with coconut and lime. The coconut makes it really moist, and the perfect pairing for a curry or an Asian stir fry. When we made this the first time around, we added way too much shredded coconut and the taste wasn’t as delicate as we would have liked. If you don’t have finely shredded coconut, feel free to omit it. In fact, feel free to get totally creative and add your own combination of spices and herbs. We love to see new takes on our favorite dishes. This cauliflower dish would be great with Indian spices as part of an Auyervedic meal, or with something simple, like chipotle and beans in a burrito.
Coconut Cauliflower Rice
- 2 medium heads of cauliflower, cut into bite-sized pieces
- 1 tablespoon extra-virgin organic coconut oil, divided use
- 1 (13.66-oz.) can unsweetened organic coconut mylk, (or make your own at home!)
- 1/4 cup finely shredded unsweetened coconut
- 4 tablespoon fresh lime juice, divided use
- 4 teaspoon finely chopped lime zest
- ½ cup finely chopped cilantro; reserve a small amount for garnish
- ¼ teaspoon sea salt (or Himalayan salt)
Place half of the cauliflower in your food processor; pulse until cauliflower is chopped into rice-sized pieces. Repeat with the other half of your cauliflower. Set aside.
Heat coconut oil in large, nonstick skillet over medium-high heat.
Add chopped cauliflower to the skillet; cook, stirring frequently, for 4 to 6 minutes.
Add coconut milk, shredded coconut, and 3 tablespoons of lime juice. Bring mixture to a boil. Reduce heat to medium-low; gently boil, stirring occasionally, for 8 to 12 minutes, or until tender and liquid has evaporated.
Add remaining 1 tablespoon of lime juice, lime zest, cilantro, and salt; cook for 2 minutes, or until lime juice evaporates.
Divide evenly into eight serving bowls; garnish evenly with cilantro. Enjoy!
Photo by Sally Griffiths