Recipes

I’ve been on a bit of a cauliflower rice kick, eating it with almost everything even breakfast, sauteed with some onions, peppers, and spinach with a poached egg – delish. However the other night I wanted something with a little more flavor that paired well with spice. I decided to cook the cauliflower in coconut milk with a touch of lime juice and cilantro. Makes the perfect pairing for any spicy dish and is great with the Cilantro Chicken.

Weight Watchers Coconut Cauliflower Rice
Points: 1 weight watchers pointsplus
Servings: 6
Serving Size: 3/4 cup
Nutritional Information: 53.6 calories, 2.5g of fat, 7.2g of carbohydrates, 2.4g of fiber, 2.2g of protein

Ingredients

• 1 head cauliflower
• Salt and Pepper
• 1 cup light coconut milk
• 1/2 tsp sugar
• Juice of 1 lime
• 2 tbsp cilantro
• Optional: toasted shredded coconut

Instructions

1. Roughly chop the cauliflower into smaller pieces.
2. Place the cauliflower in a food processor and pulse into small “rice” like pieces. You can also use the rice blade if your food processor came with one.
3. Add the cauliflower, coconut milk, salt, and pepper to a saucepan. Bring to a boil. Let simmer for around 8-10 minutes until cauliflower softens and is cooked to your liking. It will be somewhat creamy. For a less creamy texture, use a little less coconut milk.
4. Stir in the lime juice and cilantro.