Lime & Coconut Cauliflower Rice

I don’t eat cauliflower rice often. I’ve never been crazy about cauliflower to start off with, although the one exception to that rule is roasted cauliflower, because THAT stuff is magic. But really the problem was that I didn’t own a food processor. If you’ve ever tried to take a head of cauliflower and turn it into “rice” by either chopping it (snooooooze) or splitting it into 8 separate visits to your mini food processor (infuriating), you’ll understand where I’m coming from.

Lime & Coconut Cauliflower Rice from http://meatified.com #paleo #glutenfree #whole30 #vegan #vegetarian

The good news for me now is that I was fortunate enough to get a food processor for Christmas. Why it took me until March to think about making some cauliflower rice, I have no idea. But I finally worked that out – I’m a genius, me.

If I’m being completely honest, the only reason I set out to make some cauliflower rice was to make a nice background and extra dish to complement a Thai Curried Scallops recipe I was working on. Good thing I did, because I ended coming up with this super simple, tangy and vibrant Lime & Coconut Cauliflower Rice recipe! It’s packed full of flavor from both fresh lime juice AND zest, which gives it a nice zingy quality that stands up well against pretty much any warmly spiced curry dish, which makes it delicious and versatile.

Lime & Coconut Cauliflower Rice from http://meatified.com #paleo #glutenfree #whole30 #vegan #vegetarian

But my favorite thing about this cauliflower rice recipe is that it is simmered in coconut milk – none of that “lite” stuff here, thankyouverymuch! I can’t promise you that it tastes exactly like sticky rice – without enough starch that’s kind of impossible – but it does have a much closer mouthfeel to that type of rice because of the creaminess from the coconut milk. I may now be a little obsessed with varieties of cauliflower rice. You’re welcome!

This recipe is Whole 30 and Autoimmune Paleo compliant. Hoorah!

Lime & Coconut Cauliflower Rice
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This cauliflower rice is simmered with coconut milk & lime juice. It is a great grain free side dish to curry dishes & is Whole 30 & AIP compliant.
Ingredients
Instructions
  1. PREP: Add the coconut oil to a large pan over low-medium heat. While it is warming up, use the S blade of your food processor to "rice" the cauliflower by pulsing the florets into rice-sized pieces. You will need to do this in at least 2 batches so that you don't get mush at the bottom of your bowl.
  2. FRY: Add the riced cauliflower to the pan and stir through to coat with the coconut oil. Cook for about 5 minutes to get rid of some the of the excess moisture in the cauliflower.
  3. SIMMER: Stir in both the coconut milk and shredded coconut. Add about three quarters of the lime juice. Bring to a simmer and turn the heat down slightly so that the pan doesn't come to a boil. Simmer until tender and the liquid has been absorbed, about 10 minutes.
  4. SEASON: Pour in the last of the lime juice, along with the lime zest and fresh cilantro. Season to taste with salt. Stir through and cook until the lime juice has been absorbed.
Notes
This recipe is Whole 30 and Autoimmune Paleo compliant.

 

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11 comments

  1. Rach! This looks fabulous! I can’t wait to try it, once I get a food processor. I tried ricing cauliflower in my blender but (I don’t care what anyone says) that’s more trouble than it’s worth.
    (side note: which site plugin are you using for your recipes? I like it so much more than mine!)

    1. Try a box grater! Messy, but it should work 🙂

      It’s Ziplist – the only problem with it is that if you are switching from another recipe plugin, it doesn’t convert recipes itself. I had to do them manually, which sucked BIG TIME!

      1. Ah… good to know. Thankfully I only have one or two recipes so far to convert. But I know I’ll be posting more, so I’m glad to have found this plugin early. Thanks so much!

  2. How many servings does this make? I’d like to increase it to serve 30 as a side dish. I’m in Belize helping at a children’s home and am proposing a new menu to include more produce. Thanks for your help!

    1. Wow, what an awesome thing you’re doing! We split this between four people as a side to a curry dish, but if you’re feeding children or a mixture of children or adults, I would say about 6 servings. Hope that helps! 🙂

    1. I don’t think cooked cauliflower rice would work, since I suspect it would come out mushy. I know of some people who “rice” the cauliflower and then freeze it raw to save a little time on prep, though I haven’t done that myself.

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