Toasted Coconut Cauliflower Rice
Toasted coconut cauliflower rice is a delicious side dish for everyone! We love to serve it with our Jamaican Jerk Chicken.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Side Dishes
Cuisine: American, Grain Free, Keto, Vegan, Whole30
Servings: 4 servings
Calories: 211kcal
Cut cauliflower into small florets.
Using a food processor with the blade attachment, pulse the florets. Do this in two batches.
Toast shredded coconut in a 350 degree oven for 5 minutes or until golden brown.
Heat coconut oil in a large pan. When the oil is hot, add in riced cauliflower. Season with salt. Cook for 5 minutes until the cauliflower is tender.
Pour in the coconut milk and cook for 2 minutes or until the cauliflower absorbs the liquid.
Turn off the heat. Add in cilantro, lime juice and zest. Top with toasted coconut flakes.
How to store and freeze cauliflower rice
- After ricing cauliflower in the food processor, transfer to ziplock bags and place into the freezer.
- If you store it in the refrigerator, cauliflower will keep for 4 days. You can store it in the freezer for 2 months in ziplock bags.
- Defrost cauliflower rice 1-2 hours before cooking. Just lay the ziplock bag on the counter.
Calories: 211kcal | Carbohydrates: 11g | Protein: 4g | Fat: 19g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1214mg | Potassium: 572mg | Fiber: 3g | Sugar: 3g | Vitamin A: 22IU | Vitamin C: 75mg | Calcium: 48mg | Iron: 3mg