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.
Servings: 4 servings
Calories: 211kcal
Equipment
- 1 food processor
Ingredients
- 1 head cauliflower riced
- 2 tablespoons coconut oil
- 2 teaspoons salt kosher
- 1 cup coconut milk
- 1 lime zested, and juiced
- 2 tablespoons cilantro chopped
- ¼ cup shredded coconut toasted
Instructions
- 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.
Video
Notes
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.