When I first discovered cauliflower rice, I was thrilled to incorporate it into my meals. Unfortunately, every recipe I tested was…..meh. It wasn’t until I tried the Whole30 book version coconut cauliflower rice, I was relieved to have finally found “the one.” I know seeing the word coconut, it sounds too sweet, or even too “coconutty,” but I promise you, there is only a hint of coconut in the rice.
Prep Time 5 minutes
Cook Time 13 minutes
Servings – 4
Recipe adapted from The Whole30 Book
1 medium head of cauliflower, cut into florets
2 tablespoons coconut oil
¼ onion, finely chopped
½ cup coconut milk
¼ cup shredded coconut flakes
1 teaspoon salt
¼ teaspoon pepper
1 tablespoon finely chopped cilantro (optional)
- TO “rice” the cauliflower florets, pulse in a food processor until they turn into small, ricelike pieces, 20-25 pulses. (You’ll want to do this in two batches. Don’t overcrowd the cauliflower in the food processor, and don’t over-pulse or the florets will get mushy.)
- IN a large skillet, melt the coconut oil over medium heat and swirl to coat the bottom of the pan. When the oil is hot, add the onion and cook, stirring, until translucent, 2 to 3 minutes.
- Add the riced cauliflower and coconut milk and mix thoroughly. Cover and steam until the coconut milk has been absorbed by the rice and the cauliflower is tender, about 10 minutes. Scrape up any brown bits from the bottom of the pan with a wooden spoon and mix into the rice.
- REMOVE the pan from the heat and mix in the shredded coconut, salt and pepper. Gently stir in the chopped cilantro (if desired) and serve warm.
To make this dish even easier, several grocery store retailers are selling pre-riced cauliflower. I know you can find some at Costco, Trader Joe’s and Target.