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Creamy Coconut Cauliflower Rice

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48
Calories 
5g
Carbs 
3g
Fat 
1g
Protein 
2
Weight Watchers® SmartPoints™
(1 PointsPlus®)

Recipes Content

Recipe

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.

Prep Time

Creamy Coconut Cauliflower Rice

Prep Time: 
Cook Time: 
Total Time: 

Ingredients

6
  • 4 cups cauliflower florets
  • Salt and pepper
  • 1 cup canned lite coconut milk
  • 1/2 tsp sugar (Stevia for low carb, Paleo, clean eating))
  • 1 U Juice of 1 lime
  • 2 tbsp cilantro

Nutritional Facts

Serving Size: 
3/4 cup (122g)
Amount Per Serving
Calories 48
Calories from Fat 25
% Daily Value *
Total Fat 3g
4%
Saturated Fat 2g
10%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 39mg
2%
Total Carbohydrate 5g
2%
Dietary Fiber 2g
7%
Sugars 2g
Protein 1g

Directions

  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.
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
Ratings & Reviews

Ratings & Reviews

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6 servings 3/4 cup (122g) 48 cal 5 g 3 g 1 g 2 g 2 g 0 g 39 g 2 g

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