Cauliflower coconut rice is a great way to enjoy all of the tropical flavors of coconut rice without the carbs. Loaded with ginger, garlic, cilantro, mango and pineapple, this “rice” is bursting with flavor.
1 3/4 pounds cauliflower, cut into florets (1 large cauliflower)
1 cup coconut milk, not lite, preferably Aroy-D
1 cup unsweetened toasted coconut flakes
1/2 t sea salt
Zest and juice of 2 – 3 limes
1/2 cup cilantro, chopped
3 green onions, chopped
1 cup mango, chopped
1 cup pineapple, chopped
Instructions
Put the cauliflower florets in a food processor and pulse until the cauliflower is chopped into fine rice-like pieces.
Heat a large saute pan on medium heat. When hot add 2 t of coconut oil. When oil is hot add chopped ginger and garlic and saute until fragrant, about 1 minute.
Add cauliflower to the pan and saute for about 5 minutes. Add coconut milk and toasted coconut flakes or shredded coconut, and cook for about 10 minutes, until tender and coconut milk has been absorbed.
Stir in lime juice and zest, cilantro, green onions, mango, pineapple to combine. Remove from the heat and serve immediately.