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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...