There’s a lot of cauliflower rice recipes on the web. I’ve tried many, some amazing, some shall we say, not so amazing! Taste more like sweaty old socks, either overly dry or a sloppy mess. This coconut cauliflower rice recipe may just transform how you use the humble cauli. Fingers crossed!
After being grain free for over 4 years, it’s safe to say i’ve made my fair share of cauliflower rice dishes that now I feel I have a fail safe recipe to perfecting the ultimate fluffy cauliflower rice.
How do you make the fluffiest, best tasting cauliflower rice?
It’s all down to the 3s… steam, squeeze and saute!
Firstly, steam the cauliflower rice for 3 minutes until soft, or 5 minutes on high in the microwave, transfer to a muslin cloth and squeeze out the excess water.
Heat your chosen oil in a pan, a good pinch of quality salt like Pink Himalayan or Sea Salt and fry for a further 2 minutes until slightly crispy. And there you have it, how to cook the perfect, fluffy cauliflower rice. From there you can add spices, herbs, chilli, tomatoes and even nut based creams to make it extra delicious.
Today i’m sharing my easy coconut cauliflower rice recipe. It doesn’t taste strongly of coconut, just a hint and really yummy. With a third less calories than rice and much better for your gut health this low carb coconut cauliflower rice is a welcome alternative to grains.
- 1 large cauliflower (600g leaves and stalk removed)
- 2 tablespoons of coconut oil
- 2 tablespoons of coconut mana/ creamed coconut (shaved) or 2 tablespoons from the top of a can of coconut milk (the thick bit before you shake it with the water)
- Pinch of salt
- Zest of 1 lemon and lime
- 35g of coconut chips
Preheat the oven to 190C (fan assisted.)
Remove the stem and leaves from the cauliflower. Chop into chunks and blitz in a food processor using the S blade until its resembles a rice consistency.
Place the cauliflower rice in a metal steamer in 1cm of water and cook for 3 minutes (or microwave on medium/ high for 5 minutes) until soft. Allow to cool slightly and transfer to a muslin cloth or clean thin tea towel. Squeeze out the excess water. This is the magic step that will make it fluffy!
In a pan, heat 2 tablespoons of coconut oil. Add the cauliflower rice and fry for a further minute. Fluff up with a fork and mix well. Stir through the shaved coconut mana/ coconut butter or coconut cream from the top of a can of coconut milk. Season with salt to taste.
Place the coconut chips in the oven for 2 – 3 minutes until golden. Keep an eye on them and give them a mix to make sure they don’t burn. Remove from the oven and allow to cool.
Place the coconut cauliflower rice into a bowl. Sprinkle on the zest from the lemon and lime and top with toasted coconut chips.
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