Coconut Cauliflower Rice {Whole30}
Coconut Cauliflower rice is really simple to make and bursting with rich coconut flavor that is synonymous with most Caribbean rice dishes. In Guyana we call this dish, when it is made with real rice, Shine Rice. My late grandmother, Miss Inez Glen, made the best shine rice I've ever had. With just a few ingredients that dish was worthy of all of the praises.
20 minutes
10 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 119 |
| Fat: | 12 g |
| Carbohydrates: | 1 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 402 mg |
| Fiber: | 0 g |
| Sugars: | 1 g |
| Calculated per serving. | |
by Althea Brown
Serves: 4
Ingredients
- 1 head1 head1 head Cauliflower Rice (click for recipe)
- 333 Green Onion (Scallion), thinly sliced
- 4 cloves4 cloves4 cloves Garlic, grated
- .75 tsp.75 tsp.75 tsp Salt
- .5 cup.5 cup.5 cup Coconut Milk
- 2 Tbsp2 Tbsp2 Tbsp Coconut Oil
- 111 Wiri Wiri Peppers, seeds and ribs removed (optional), finely chopped
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add coconut oil to a large skillet on medium heat
- Bring coconut oil to temperature then add the green onions, garlic and wiri wiri pepper (if using)
- Saute until the garlic is soft (about one minute), then add the coconut milk
- Let the coconut milk cook down for a little, this should take about two minutes, before adding the riced cauliflower
- Then add the riced cauliflower and salt
- Saute for an additional 5 minutes, stirring often to ensure that all the coconut milk and seasoning is evenly distributed throughout the dish
- Remove from the heat and serve warm
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