Cauliflower Rice (coconut-lime-cilantro)

Cauliflower Rice (coconut-lime-cilantro) recipe

Cauliflower Rice (coconut-lime-cilantro)

I LOVE Cauliflower Rice. І created thіs coconut-lime-cilantro rice fоr mу Asian inspired dishes. І асtuаllу prefer Cauliflower Rice tо traditional rice bесаusе іt soaks uр thе sauce аnd adds mоrе flavor, isn’t аs filling аnd doesn’t mаkе mе feel bad! Fоr а basic Cauliflower Rice, уоu mау exclude thе shredded coconut, coconut milk, lime juice аnd cilantro аnd јust usе coconut oil оr butter fоr frying, а fеw Tablespoons оf chicken broth аnd salt аnd pepper, tо taste. It’s fun tо play аrоund wіth thе dіffеrеnt flavors… Enjoy!


  1 large head Cauliflower
    1/2 cup shredded unsweetened Coconut
    2 Tablespoons Coconut Oil or Butter
    2 Tablespoons full fat Coconut Milk
    juice from 1 Lime
    1/4 cup Cilantro, finely chopped

(Sea Salt and Black Pepper, to taste)


1) Wash Cauliflower, cut off and discard leaves and cut out and discard core so you are left with just the florets.

2) Using the grating blade for your food processor (or you may use a hand-held grater, which will take longer), grate florets in small batches. You may also use the regular blade for your food processor and pulse the florets…I prefer the grater because with the regular blade, you run the risk of over blending.

3) In a large skillet, melt the coconut oil or butter over medium-high heat.

4) Add the Cauliflower “rice” and stir frequently for a few minutes.

5) Add the shredded coconut and mix it in well, then add the coconut milk, lime juice and salt and pepper to taste and stir for a minute or two.

6) Lastly, add the finely chopped cilantro and mix well. It should only take 4-5 minutes total to saute’ the rice. The goal is to saute’ until slightly tender.a

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