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.
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.
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!
- 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.
- 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.
- 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.
- 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.
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