Cauliflower rice is one of my favorite low carb sides and I am always looking for ways to mix it up. Recently I was inspired to cook the cauliflower rice in some leftover coconut milk and I fell in love with the outcome. It's creamy, full of coconut flavor, and makes the perfect side dish for Asian, Indian, and tropical dishes. Depending on how you are serving it, consider adding chopped fruit like pineapple or mango.
Coconut Cilantro Cauliflower Rice
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- 6 cups cauliflower florets
- 2 U garlic cloves
- 1 tbsp. fresh ginger
- 2 tsp. coconut oil
- 1 cup lite canned coconut milk
- 1/2 tsp. salt
- 1 U lime (zest and juice)
- 1/2 cup cilantro, chopped
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Add the cauliflower, garlic, and ginger to a food processor and pulse until in fine, rice like pieces.
Heat the coconut oil over medium heat in a skillet. Add the cauliflower and cook for 4-5 minutes. Add the coconut milk and cook for 8-10 minutes until it is mostly absorbed. If you want a sweeter rice, add a bit of Stevia to the coconut milk before adding.
Turn off the heat and add the lime juice, lime zest, cilantro, and salt.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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