Creamy Coconut Riced Cauliflower

Cauliflower Coconut Rice served with lime slices.

Creamy Coconut Riced Cauliflower

Enjoy this Creamy Coconut Riced Cauliflower as a perfect low-carb, paleo, or keto healthy side dish recipe. This coconut cauliflower rice recipe gives you the best coconut flavor from coconut milk, oil, and coconut shreds combined.

Course Side dishes

Cuisine International

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Prep Time 5

Cook Time 10

Total Time 15

Servings Cups

Calories 185kcal

Author Zuzana Paar

Equipment

1 Cooking pan
1 Spatula

Ingredients

2 Tablespoons Coconut Oil
3 Garlic Cloves
4 cups Cauliflower rice 1 medium head
1/2 Cup Coconut Milk
1/4 cup Coconut shreds

US Customary - Metric

Instructions

Prepare all ingredients together. Raw cauliflower rice can be made in a food processor from a large head of cauliflower in seconds using our steps. Coconut milk and shreds can be made at home from scratch using a regular whole coconut.
Heat your pan fully and add two tablespoons of coconut oil. Into it, add crushed garlic and let the garlic brown slightly. Lower to medium heat and add the cauliflower. Using a spatula, gently mix the oil and garlic into the rice.
Season with salt and pepper, in our case. You can add more seasonings like lime zest or fresh lime juice at this stage. Mix well.
Add the coconut milk and cook until the cauliflower rice is tender.
Once everything is ready, turn off the heat and stir in coconut shreds for an additional crunch. Serve hot with freshly chopped cilantro.

Video

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Notes

Coconut - for a great creamy texture, use full-fat coconut milk, or you can also use coconut cream. Make sure you shake the can before opening it.

Leftover coconut - if you have extra coconut cream or leftover coconut milk, make a quick keto diet coconut ice cream for your family.

Nutrition