Coconut Cauliflower Rice

November 17, 2013 by Leanne Vogel November 7, 2018

Bits of cauliflower enveloped in a toasted coconut milk and cardamom sauce. Coconut “rice” without the grains or starch.

My girl Melissa from Clothes Make the Girl just launched her new cookbook, Well Fed 2 – a collection of recipes for people who love to eat.

People who love to eat? That’s ME! (And I know that’s you, too)

I received a copy in the mail a couple of weeks ago and honest to goodness, I couldn’t decide which recipe to make first.

Mustard-Garlic Brussels Sprouts, Sunrise Scramble, Plantain Nachos… ah, the choices?!

In the end, I went with the recipe that made me the MOST skeptical.

Coconut Cauliflower Rice.

Sounds a little crazy, don’t it?

I assure you, this recipe is nothing short of brilliant! Kevin and I couldn’t stop eating it.

Lightly adapted from Well Fed 2 Cookbook, Melissa Joulwan

4.9 from 8 reviews

Coconut Cauliflower Rice

Author: Leanne Vogel

Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 2

Bits of cauliflower enveloped in a toasted coconut milk and cardamom sauce. Coconut "rice" without the grains or starch.

Ingredients

1 medium cauliflower
¼ cup finely diced white onion
½ tablespoon coconut oil
½ teaspoon ground cardamom
¾ cup lite coconut milk
sea salt and freshly ground pepper, to taste

Instructions

Break the cauliflower into florets. Using a cheese grater, grate the cauliflower. Or, if you have a food processor, add florets to the bowl of your food processor and pulse until cauliflower looks like rice. About 10-15 seconds of pulsing.
Heat a large non-stick skillet over medium-high heat for 1-2 minutes. Add the coconut oil, melt, then add the onion. Saute until tender, about 5 minutes. Add the cardamom and stir with a wooden spoon until fragrant, about 30 seconds.
Add the cauliflower and coconut milk, stirring to combine. Saute the cauliflower for about 10-12 minutes until the coconut milk is adsorbed.
The consistency will be a little off for awhile, but it will come together as the cauliflower dries out a bit and brown specks begin to appear.
Season with salt and pepper, serve!

Notes

Coconut milk: you could use full-fat coconut milk in this recipe, I just chose not to.

View nutrition information (once on page, scroll down)

And? You can make it savory (like above) OR sweet by adding in a touch of cinnamon and cardamom and omitting the onion, salt & pepper.

The sweet version is delicious with a touch of maple syrup and bits of fresh apple. I think I’ll have to make it again, take pictures of it and share it with you.