Table of Contents
Looking for a delicious cauliflower rice recipe to add to your collection? Look no further! This recipe combines diced cauliflower with onions, garlic, and coconut cream for a truly amazing dish. Not only is it a great side dish, but it also fits perfectly into various diets such as low-carb, keto, Whole30, paleo, and vegan.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📝 Go To Full Recipe | 🍽 More Healthy Cauliflower Recipes
About Coconut Cauliflower Rice
While it may not be the most visually appealing dish, the flavor and texture of this coconut cauliflower rice will keep you coming back for more. Cauliflower is not only nutritious but also low in carbs and calories, making it a healthy choice for any meal.
The first time I made this coconut cauliflower rice was by accident.
As I was preparing a prawn, broccoli, and cashew stir-fry, I decided to switch out regular rice for a low-carb option. I added some leftover coconut cream to the cauliflower rice, and the result was beyond my expectations. The toasted, nutty flavor was a game-changer, elevating the dish to a whole new level!
What You’ll Need
For the full list of ingredients, instructions, and nutritional breakdown, refer to the recipe card below. Here’s a quick overview of what you’ll need to make coconut cauliflower rice:
- Cauliflower – Half a head of cauliflower, chopped into rice-sized pieces.
- Coconut cream – Either coconut cream or the thickened part of full-fat coconut milk.
- Aromatics – Onions, garlic, and optional additions like ginger, chili, lemongrass, or turmeric.
How To Make Coconut Cauliflower Rice
STEP 1. Saute the onion in oil until translucent, then add the cauliflower and garlic.
STEP 2. Season with salt and pepper, then cook until the cauliflower is tender.
STEP 3. Add coconut cream and cook until absorbed, giving the dish a toasted finish.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooked & Loved
Learn how to make the most delicious coconut cauliflower rice that makes for a perfect, healthy side dish. This cauliflower dish is low-carb and keto-friendly, paleo, Whole30, gluten-free, and vegan. It’s one of the BEST cauliflower rice recipes I have ever tried.
-
Finely dice the onion, garlic and cauliflower. On medium heat, saute the onion in olive oil or coconut oil for a few minutes until translucent. I will often start sauteeing the onion, while I chop the cauliflower to save time.
-
Add the cauliflower and garlic, season with salt and pepper and turn the heat up to medium-high. Cook for 2-3 minutes, stirring a few times.
-
Then, add the coconut cream (or thickened milk) and stir through. Cook for additional 1-2 minutes, bring the heat up at this stage. Coconut cream will melt into the cauliflower and create a bit of liquid in the pan. You want to cook it off so it evaporates/absorbs into the vegetable and ‘toasts’ a little bit. Once it feels like most of it has been absorbed, turn off the heat.
-
Garnish with some chives or spring onions (scallions) or coriander (cilantro).
See notes on ingredients above the recipe steps above
Calories: 187kcal | Carbohydrates: 9g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 431mg | Potassium: 494mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 69mg | Calcium: 38mg | Iron: 1mg