Coconut Cauliflower Rice

 

This cauliflower rice is made rich and flavorful with the addition of aromatics, spices, and coconut milk. Enjoy it as a light main or grain-free side.

Coconut Cauliflower Rice

serves 4-6

  • 1 medium cauliflower, cut into small florets

  • sea salt

  • olive oil, coconut oil, or avocado oil

  • 4 oz/113 g shiitake mushrooms, sliced

  • 1 yellow onion, large spring onion, or 2 shallots, diced

  • 1 medium carrot, diced

  • 1 red, orange, or yellow bell pepper, diced

  • 1 jalapeno pepper, diced (leaves seeds and membranes in if you prefer more spice)

  • 2-4 garlic cloves, minced

  • 1 tablespoon curry powder

  • 1 15 oz/425 g can full fat coconut milk

  • juice from 1 lime, plus more for serving

  • a few handfuls of basil/mint/cilantro, chopped

  • 1/4 cup toasted cashews, pine nuts, or pumpkin seeds

Transfer half of the cauliflower florets to a food processor and pulse into rice-sized pieces. Take care not to over-process. Transfer the riced cauliflower to a fine mesh colander set over a bowl and repeat with the rest of the cauliflower. Add a pinch of salt to the riced cauliflower and stir it in. Let sit to release moisture.

Heat a large skillet over medium heat. Add enough oil to lightly coat the bottom. Add the mushrooms and a pinch of salt, saute until browned, about 10 minutes. Transfer the mushrooms to a bowl and set aside for now. Add more oil to the skillet, enough to coat the bottom, followed by the onion, carrot, bell pepper, jalapeno, and a pinch of salt. Saute until the onion is soft and translucent, about 10 minutes. Add the garlic and curry powder, stir around for about 1 minute, until fragrant. Add the coconut milk and bring to a simmer. Let simmer for 5 minutes, or until all the vegetables are soft. Add the riced cauliflower, mushrooms, and another pinch of salt, stir everything in. Cook for 10-12 minutes, or until the cauliflower is of your preferred consistency. It should be somewhat soft, but not mushy, with a little bit of a bite. Turn off the heat and stir in the lime juice. Taste for salt and adjust if needed. Garnish with herbs and nuts/seeds, serve warm with more lime wedges on the side.

Intuitive Cooking Takeaways

Feel free to switch up the spices, aromatics, herbs and toppings to make this recipe your own. Add cumin and lots of cilantro for a cilantro-coconut rice. Or try Moroccan spices in place of curry and top the rice with dates/golden raisins and pine nuts. You get the idea! If you have your favorite, spruced up rice recipe, you can apply it to cauliflower rice.

 
all, recipeMasha DavydovaComment