Coconut Cauliflower Rice

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

Eating Style: Candida Friendly, Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves: 2



  1. 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.
  2. 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.
  3. Add the cauliflower and coconut milk, stirring to combine. Saute the cauliflower for about 10-12 minutes until the coconut milk is adsorbed.
  4. 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.
  5. Season with salt and pepper, serve!

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

Nutrition Information Per Serving

  • Calories: 159
  • Calories from Fat: 74
  • Total Fat: 8.2
  • Saturated Fat: 7.2 g
  • Sodium: 109 mg
  • Carbs: 20.2 g
  • Dietary Fiber: 7.6 g
  • Net Carbs: 12.6 g
  • Sugars: 7.5 g
  • Protein: 7 g