Learn how to make the most delicious coconut cauliflower rice that makes for a perfect, healthy side dish. This cauliflower dish is low-carb and keto-friendly, paleo, Whole30, gluten-free, and vegan. It’s one of the BEST cauliflower rice recipes I have ever tried.
1/2 of a large head of cauliflower (cut into florets and chopped finely)
2 tablespoons olive oil or coconut oil
1/2 medium to large onion, finely diced
2 cloves garlic, finely diced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/3 cup coconut cream (about 4–5 tablespoons)
Spring onions or chives for garnish (optional)
- Finely dice the onion, garlic and cauliflower. On medium heat, saute the onion in olive oil or coconut oil for a few minutes until translucent. I will often start sauteeing the onion, while I chop the cauliflower to save time.
- Add the cauliflower and garlic, season with salt and pepper and turn the heat up to medium-high. Cook for 2-3 minutes, stirring a few times.
- Then, add the coconut cream (or thickened milk) and stir through. Cook for additional 1-2 minutes, bring the heat up at this stage. Coconut cream will melt into the cauliflower and create a bit of liquid in the pan. You want to cook it off so it evaporates/absorbs into the vegetable and ‘toasts’ a little bit. Once it feels like most of it has been absorbed, turn off the heat.
- Garnish with some chives or spring onions (scallions) or coriander (cilantro).
See notes on ingredients above the recipe steps above
Keywords: Cauliflower, Low-Carb, Keto, Rice, Side Dish, Healthy, Whole30, Paleo