Start your keto weight loss. Uncover your lean, healthy and healed body. Get your complete 60-day keto plan now.


Coconut Cauliflower Rice

by August 22, 2017

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

Ingredients

Instructions

  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!

Notes

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:

73.8

Total Fat:

8.2 g

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

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

Read more about me...

The Keto Bundle
Keto Favorites