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Coconut Cauliflower Rice

Yields12 ServingsPrep Time5 minsCook Time5 minsTotal Time10 mins

This Coconut Cauliflower Rice is so good you'll never miss regular rice. And it takes just minutes to prepare with store-bought cauliflower rice. Eat it up FOR REAL!

 3 medium/large heads cauliflower
 3 tbsp cooling oil (coconut, avocado, macadamia nut, etc.)
 ¾ tsp sea salt
 3 tbsp butter, ghee, or coconut oil
 1 cup or to taste coconut milk (full-fat canned tastes best)
 3 tbsp minced cilantro (optional)
1

(Skip this step if you bought pre-riced cauliflower) Cut the cauliflower through the middle into 4 parts and remove the leafy outside. Put the shredder blade in your food processor and then feed the cauliflower down through the top chute while the machine is on to create the cauliflower rice. You may have to cut the cauliflower up a bit smaller to get it to fit in the chute. Alternatively you can use your regular S-blade, but you may have to do this in batches so you don't wind up with cauliflower puree. If you don't have a food processor, use a grater and grate the cauliflower into rice.

2

Heat a large pan over medium heat. Add the cooking oil and let it get warm. The add the cauliflower rice and salt and cook for about 5 minutes, stirring occasionally. (Strain excess liquid off if using frozen cauliflower). Add the butter/ghee/coconut oil, let it melt, then mix in. Add the coconut milk and cilantro and mix in. Serve.

Nutrition Facts

Servings 0

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