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Coconut Cauliflower Rice Recipe photo
Coconut Cauliflower Rice Recipe
photo by recipe author

Servings: 3-4
Preparation Time: 10 minutes

  • 1 large head cauliflower, trimmed and washed
  • 1 cup full fat coconut milk*
  • 1/2 cup water
  • 2 slices fresh ginger, peeled (about inch in size)
  • 1/2 teaspoon salt
  • 1-2 tablespoons toasted unsweetened coconut shreds (optional)

Place raw cauliflower in a food processor and pulse until rice-sized pieces are formed.

Using a Nut Milk Bag or kitchen towel, drain the excess water out of the cauliflower, set aside.

In a saucepan, combine the coconut milk, water and ginger. Bring to a boil. Add the cauliflower and simmer for 30 minutes, uncovered.

Remove from heat and discard the pieces of ginger, adding in the salt. Do not add it beforehand, it pulls water out vegetables.

Serve with the toasted coconut sprinkled over top.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Kate, Highlands Ranch, CO

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
This recipe sounds lovely! What would you serve it with?
# Posted By Lesley | 6/12/13 11:38 AM
This is really yummy (a very high rating on my personal scale!). And great for those on a reduced carb way of eating. I'll surely make this again :)
# Posted By jj | 6/17/13 1:22 PM
this sounds fantastic! I think it is good enough to be a stand alone dish, a pot luck dish, or a wonderful side dish to fish, (that's a lot of 'ish' for one comment)
# Posted By Susie M | 8/5/13 8:16 AM
OMG! I made this with "light" coconut milk, added a chopped date stirred throughout, extra coconut, cinnamon and it became a low carb, hot, satisfying breakfast cereal. Filling and crazy good. Will make many more times.
# Posted By Jane | 2/23/14 2:58 PM

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