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This 10-minute cauliflower rice dish is an extremely easy, yet flavorful side dish recipe. Even if you aren't the biggest fan of cauliflower rice (like me), you should try this one!
Yeah, I, Ms. Paleo Blogger, am not a big fan of cauliflower rice. “GASP”, you say… “isn't that like one of the staples of a Paleo diet?”.
Well, um, yeah, it can be? But if you don't like it, not so much.
I love – like love love mashed cauliflower. I love roasted cauliflower (well, some recipes), and even raw cauliflower I don't mind (remember when I made that cauliflower tabbouleh recipe for July 4th?).
But cauliflower rice- I am a total “meh” on that one. It just tastes bland and boring to me. Too watery or something? I'm not sure, but you don't often find me putting it on our weekly meal plan.
However, you see it every-freakin-where these days. Whether it's via recipes online or pre-riced packs at the grocery store.
So I figured I really needed to embrace it because after all, it really is so much better for you than white rice and the cauliflower just packs a great nutritional punch.
Like it's one of the easiest swaps you can make to up your nutrition density in your day and to avoid all that vitamin and mineral-leeching lectin stuff that grains have.
After much experimentation I came up with a recipe I actually like – no, make that love, and the best part is that it's super super simple. Like 5 min prep, 5 min cook and then eat.
You know it's a keeper too when your non-Paleo friends ask for a cauliflower rice recipe and when you give them this one they always report back that they love it.
It's also Whole30 and Autoimmune Paleo compliant (AIP compliant if you use coconut oil instead of butter).
More posts you might like:
Roasted Broccoli – an easy, hands-off side dish that goes with so many main dishes (Paleo, AIP, Whole30)
Bahn Mi Burgers – the perfect accompanying main dish (Paleo, AIP)
Braised Rainbow Chard – another great side dish (Paleo, Whole30, AIP variations)
More Helpful AIP & Paleo Resources in the Freebie Library
If you find this recipe helpful, you may really enjoy the resources in my Paleo & AIP Freebie Library! There's a “dump” freezer meal plan, a list of AIP-compliant breakfast toppings, and so much more. Plus, you'll get even more ideas sent to your inbox! Get the password here.
Coconut Cauliflower Rice Recipe
If you make these cauliflower rice, I'd love to hear how it turned out! Either comment below or share a pic on Instagram and tag me @thrivingautoimmune!
Coconut Cauliflower Rice
Ingredients
- 1 medium/large head Cauliflower
- 1 tbs Coconut or Avocado Oil
- 1/4 tsp Sea Salt
- 1 tbs Butter, Ghee, or Coconut Oil ((use Coconut Oil for AIP))
- 6 tbs Coconut Milk (full-fat canned tastes best)
- 1 tbs Cilantro (minced (optional))
Instructions
- (Skip this step if you bought pre-riced cauliflower) Cut the cauliflower through the middle into 4 parts and remove the leafy outside. Put the shredder blade in your food processor and then feed the cauliflower down through the top chute while the machine is on to create the cauliflower rice. You may have to cut the cauliflower up a bit smaller to get it to fit in the chute. Alternatively you can use your regular S-blade, but you may have to do this in batches so you don't wind up with cauliflower puree. And yet another option if you don't have a food processor – use a grater and grate the cauliflower into rice.
- Heat a large pan over medium heat. Add the cooking oil and let get warm. Then add the cauliflower rice and salt and cook for about 5 minutes, stirring occasionally. (Strain excess liquid off if using frozen cauliflower). Add the butter/ghee/coconut oil, let melt, then mix in. Add the coconut milk and cilantro and mix in. Serve.
Notes
Thank you! This recipe was easy and delicious! I used Aldi’s Frozen Cauliflower Rice. I cooked it in the microwave then drained as instructed. Added it to a pan with pink Himalayan salt , browned the rice in avocado oil, removed from heat and added the butter and coconut milk. I did not have cilantro so I omitted it and added a couple squirts of lime juice. Delish!
Can you freeze this recipe?
You can, but do note that it makes the texture a bit different, like a bit more “watery”. Doesn’t bother me but it might some.
Uuggghhhh dddeeelllliiissshhhhh!
So so so good. I used avocado oil to cook then coconut oil to coat. The 2 ingredient cocnut milk I used was perfect. I LOVE cilantro so I did use it. I’ve made it twice already…swear I could eat it for a meal! I’ve made it with white fish and chicken. Equally tasty with both.
Highly recommend!
So easy, so creamy, so quick and so good! Thanks much for this recipe!
So glad you liked it! The creaminess is what I love the most I think 🙂
This was a great recipe. I added chicken bullion powder in place of butter. It was perfect. So much flavor and I agree with the others that it took away the cauliflower taste and replaced it with buttery, creamy goodness!
I’m glad you liked it!
Absolutely delishimo. So quick and easy. I’m going to keep making this to go with my Skinnymixers Butter Chicken from now on!!!! I only had coconut cream on hand, so was extra delish 😉 thankyou so much for the recipe which I am already sharing xx
I tried this today hesitantly and I was pleasantly surprised. It does taste good and has none of that cauliflower taste. I am attempting the keto diet and trying out meals first before I can commit snd although this tastes nothing like rice, which I love…it’s a good substitute. I ate mine with Trader Joe’s palak paneer. I used trader Joe’s frozen cauliflower and because of the ice, it had a lot of liquid which i ended up straining out before the coconut. I did not want to cook until thd liquid disappeared and risk the cauliflower turning to mush. Will use fresh xauli next time and the frating attachment on the food processor which I prefer. All in all, i am happy with it. Thanks.
I’m so glad you liked it – great point to strain out the liquid as well – I might actually update the recipe to include that as you definitely don’t want to wait for that to disappear.
I’m not a huge fan of cauliflower rice but decided to give this a go since I had a can of coconut milk in the pantry that I wasn’t planning on using. It ended up tasting SO good, and it tastes like you’re eating unhealthy because it’s rich and creamy, but it’s healthy so it’s an added bonus!
I’m so glad you liked it! Thanks for the comment!
I’m addicted to this recipe!
I’m so glad to hear it! I had it for dinner last night 🙂
We made this tonight and it was the best part of dinner. So easy and so SO yummy! This will be in regular rotation from now on.
Yay, I’m so glad you liked it!
Does it taste well reheated?
I think it does – I think the flavors actually meld really well together when reheated, kind of like how a stew or curry gets better after reheating too. It tastes more coconutty to me (so if you aren’t a coconut fan, take that into account).
I do love cauliflower rice but can see why it is an acquired taste for some. Love this coconut addition and will give this a try, thank you!