Learn how to make the most delicious coconut cauliflower rice that makes for a perfect, healthy side dish. This cauliflower dish is low-carb and keto-friendly, paleo, Whole30, gluten-free, and vegan. It's one of the BEST cauliflower rice recipes I have ever tried.
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
See notes on ingredients above the recipe steps above
Nutrition
Calories: 187kcal | Carbohydrates: 9g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 431mg | Potassium: 494mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 69mg | Calcium: 38mg | Iron: 1mg
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