This Creamy Coconut Cauliflower Rice is so good, you won’t even miss the extra carbs!
My traditional Coconut Rice recipe is one of my family’s favorite side dishes! It’s also one of my most popular recipes on Pinterest as well! This Creamy Coconut Cauliflower Rice is a lower-carb option but is just as full of flavor!
If you’re watching your carbs, then you have probably already come across a few recipes where cauliflower is substituted for a high-carb food. Usually you’ll find this with white potatoes, pizza crust, and rice! This Creamy Coconut Cauliflower Rice is lower in carbs than traditional Coconut Rice, but will still contain some carbs from the coconut milk. How many carbs your rice will have will depend on the brand/variety of coconut milk you use. I prefer Thai Kitchens. And I prefer the regular variety over the lite.
Making Coconut Cauliflower Rice
I like to make riced cauliflower using a head of fresh cauliflower and a food processor. It’s easy to do and doesn’t have as much excess water in it as frozen riced cauliflower. I use about 4-5 Cups of riced cauliflower for this recipe.
After ricing the cauliflower, I place it in a pot over medium heat and add a can of coconut milk.
Then, I cook the cauliflower until it is tender.
How easy is that?!
I thought that the flavor of the cauliflower might overwhelm the coconut but that wasn’t the case at all! After it’s fully cooked the flavor of the coconut definitely comes through as well!
I typically serve this cauliflower rice with Cuban Marinated Pork and fried plantains or bananas! It’s one of my favorite island-inspired meals and so good!
If you try this Creamy Coconut Cauliflower Rice recipe, be sure to let me know what you think!
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Creamy Coconut Cauliflower Rice
- 4-5 Cups riced cauliflower *from one medium-large head of cauliflower
- 1 15oz can coconut milk I use regular
- Place riced cauliflower and coconut milk in a saucepan over medium heat. Cook about 10-15 minutes until the cauliflower is tender.