When it comes to cauliflower rice recipes, this is the one you’d want to bookmark! Diced cauliflower is pan-fried with aromatics like onions and garlic, and finished with coconut cream for the most delicious and unexpected result. This cauli rice dish is great as a side and suitable for a low-carb, keto, Whole30, paleo, vegan diet, or if you just want to add more veggies into your diet.
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While this dish might not look as beautiful as a rainbow buddha bowl or a colourful salad, the flavour and texture are so nice that you’ll be making it over and over again. Plus, cauliflower is nutritious, full of fibre and low in carbs and calories, making it a very healthy side dish.
I first made this coconut cauliflower rice by accident. I was making my shrimp and broccoli stir-fry and wanted a low-carb side dish instead of regular rice. I thought I’d just my regular onion, garlic and cauliflower rice combo but I had a few tablespoons of leftover coconut cream that needed to be used up.
I threw it in a pan and fried it up until it was absorbed into the cauliflower pieces, then slightly caramelised and toasted. When I tasted it, I was blown away by the flavour. It actually wasn’t as coconutty as I expected. It had that toasted, nutty, slightly sweet flavour and the cauliflower rice took on a whole new meaning for me!
What You’ll Need
You will find the full list of ingredients, instructions and nutritional breakdown in the recipe card below. Let’s go over the ingredients you need to make coconut cauliflower rice and the steps.
- Cauliflower – I used half a head of cauliflower for this recipe, which yields about 3-4 servings as a side dish. I usually find that 1/4 of cauliflower is about right per person but this was a very large head of cauliflower. To make cauliflower rice kernels, you can either finely chop the vegetable with a knife (this can take a little bit of effort but is easy) or you can use a food processor to speed things up. I often use this gadget for making cauliflower rice as it requires no power and is very compact.
- Coconut cream – you can either purchase actual coconut cream or use full-fat coconut milk and simply scoop out the thickened part of the milk at the top (make sure not to shake the can before opening).
- Aromatics – I am using onions and garlic as the two aromatics but you could also add some ginger or chilli; lemongrass could be a fun addition and you can add some turmeric spice to give it a gorgeous yellow colour.
How To Make Coconut Cauliflower Rice
Step 1. Finely dice the onion, garlic and cauliflower. On medium heat, saute the onion in olive oil or coconut oil for a few minutes until translucent. I will often start sauteeing the onion, while I chop the cauliflower to save time.
Step 2. Add the cauliflower and garlic, season with salt and pepper and turn the heat up to medium-high. Cook for 2-3 minutes, stirring a few times.
Step 3. Then, add the coconut cream (or thickened milk) and stir through. Cook for additional 1-2 minutes, bring the heat up at this stage. Coconut cream will melt into the cauliflower and create a bit of liquid in the pan. You want to cook it off so it evaporates/absorbs into the vegetable and ‘toasts’ a little bit. Once it feels like most of it has been absorbed, turn off the heat. Garnish with some chives or spring onions (scallions) or coriander (cilantro).
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Ingredients
- 1/2 large head cauliflower cut into florets and chopped finely
- 2 tablespoons olive oil or coconut oil
- 1/2 medium to large onion finely diced
- 2 cloves garlic finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 to 1/3 cup coconut cream about 4-5 tablespoons
- Spring onions or chives for garnish optional
Instructions
- Finely dice the onion, garlic and cauliflower. On medium heat, saute the onion in olive oil or coconut oil for a few minutes until translucent. I will often start sautéing the onion, while I chop the cauliflower to save time.
- Add the cauliflower and garlic, season with salt and pepper and turn the heat up to medium-high. Cook for 2-3 minutes, stirring a few times.
- Then, add the coconut cream (or thickened milk) and stir through. Cook for additional 1-2 minutes, bring the heat up at this stage. Coconut cream will melt into the cauliflower and create a bit of liquid in the pan. You want to cook it off so it evaporates/absorbs into the vegetable and ‘toasts’ a little bit. Once it feels like most of it has been absorbed, turn off the heat.
- Garnish with some chives or spring onions (scallions) or coriander (cilantro).
Notes
Nutrition
More Healthy Cauliflower Recipes
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This recipe sounds delicious! Just wondering though about the coconut cream. I bought something called cream of coconut, and wondering how that will work? It is by Coco REAL and comes in a white plastic bottle you can put back in the fridge to use remainder later. BUT, I see it has lots of sugar! Will this one work, and have you tried it with this, or which one do you prefer?
Hey Diane, I just looked it up and it has added sugar in it. Looks like it’s made for using in maybe smoothies, drinks and baking stuff. Just a simple can of coconut cream or coconut milk will work. You can get full-fat coconut milk and put it in the fridge for an hour. The cream will usually separate and float to the top (the liquid watery stuff will keep on the bottom). That creamy stuff is the cream you want.
Such a light and delicious side dish that does not disappoint! Even my picky eaters gobbled this up; delicious!
Thanks, Sara
I have made a few cauliflower rice recipe but this one is my favourite, so much flavour! Will definitely make again!
I’ve never had cauliflower rice this way. It sounds so flavorful and delicious! A perfect side dish.
Thanks, Andrea 🙂
I love the addition of coconut cream to the cauliflower rice. Delicious!