Creamy Coconut Cauliflower Rice
Creamy Coconut Cauliflower Rice is a low carb, keto friendly side dish recipe that is bursting with coconut flavor.
Servings: 4
Calories: 126kcal
Ingredients
- 4 cups riced cauliflower * from one medium head of cauliflower
- 1/2 teaspoon salt
- 1 tablespoon coconut oil * unrefined
- 1/2 cup coconut milk * full fat, more or less to taste
Instructions
- Melt the coconut oil in a large skillet over medium heat.
- Add the cauliflower rice and season with the salt.
- .Cook, stirring frequently, for about 5-7 minutes or until the cauliflower rice is tender.
- Stir in the coconut milk and cook another minute or two until heated through.
Notes
Tips and Techniques
- Use unrefined coconut oil. Unrefined coconut oil has the flavor and scent of coconut still in it.
- Use a high quality, full fat coconut milk for the best results. Thai Kitchens and A Taste Of Thai are both excellent choices.
- Extra coconut milk can be frozen for later use or kept in an airtight container in the refrigerator and used in other recipes, smoothies, coffee, or tea.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
Nutrition
Serving: 1g | Calories: 126kcal | Carbohydrates: 9g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Sodium: 342mg | Potassium: 541mg | Fiber: 3g | Sugar: 3g | Vitamin C: 77mg | Calcium: 40mg | Iron: 2mg