I have to admit that my previous attempts to make cauliflower rice have bombed. The texture just wasn’t right and it was often too wet. But, now I’ve got it figured out…
The secret is in frying the “rice” first. This seems to dry out the cauliflower, then adding moisture back in the form of coconut milk gives it the just right creamy texture you expect from a rice dish.
I served this Coconut Cauliflower Rice with chicken drumsticks braised with a pre-made Punjabi Butter Sauce which I found at Big Lots. It has no added sugar and no preservatives and it tastes like the bomb. I added strips of multi-colored baby bell peppers and onion to add a textural aspect to the chicken. Overall, this has to be one of my favorite meals – and it’s very low carb.
Start with this cauliflower rice recipe for a side dish that is delicious and pairs beautifully with any strongly flavored protein.
- ½ large head cauliflower
- 2 cloves garlic, minced
- 2 green onions, sliced and white and green parts separated
- 1 T. coconut oil
- ½ can coconut milk (about 7 oz.)
- 4 leaves fresh basil, chiffonade
- Salt and pepper to taste
- Clean away the tough stems and leaves from the cauliflower head, then grate coarsely.
- Heat a large saucepan to medium; add coconut oil.
- Add grated cauliflower, white parts of the sliced onions and minced garlic and saute until lightly browned, about 5 - 10 minutes
- Shake the coconut oil in its container to ensure that the solids and liquids are well combined.
- Add the coconut milk to the cauliflower and reduce heat to low.
- Simmer the cauliflower in the coconut milk until it almost all absorbed, about 30 minutes.
- Stir in the chiffonade cut basil leaves.
- To serve, top with green parts of the chopped onions and a sprig of fresh basil (optional).
Nutritional data is based on a serving of ½ the dish (2 servings).