This dish uses cauliflower instead of rice. It's lighter on the carbs, absorbs the flavor of what you cook it with, and bumps up your veggie intake.
Course
Main Course
Cuisine
Thai
Keyword
lime cauliflower fried rice
Prep Time35minutes
Cook Time20minutes
Total Time55minutes
Servings8servings, approx. ½ cup each
Calories127kcal
Ingredients
2medium headscauliflowercut into bite-sized pieces
1Tbsp.extra-virgin organic coconut oildivided use
1(13.66-oz.) cancanned lite coconut milk
1cupunsweetened shredded coconut flakes
4Tbsp.fresh lime juicedivided use
4tsp.finely grated lime peel(lime zest)
½cupfinely chopped fresh cilantroreserve a small amount for garnish
¼tsp.sea salt or Himalayan salt
Instructions
Place half of cauliflower in food processor; pulse until cauliflower is chopped into pieces about the size of rice. Repeat with the other half. Set aside.
Heat oil in large nonstick skillet over medium-high heat.
Add cauliflower; cook, stirring frequently, for 4 to 6 minutes.
Add coconut milk, coconut, and 3 Tbsp. lime juice. Bring to a boil. Reduce heat to medium-low; gently boil, stirring occasionally, for 8 to 12 minutes, or until tender and liquid evaporates.
Add remaining 1 Tbsp. lime juice, lime zest, cilantro, and salt; cook for 2 minutes, or until lime juice evaporates.
Divide evenly into eight serving bowls; garnish evenly with cilantro.
Recipe Notes
The Nutrition Facts box below provides estimated nutritional information for this recipe.