Go Back
Print
Coconut and Lime Cauliflower “Fried Rice”

Coconut and Lime Cauliflower "Fried Rice"

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 Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 8 servings, approx. ½ cup each
Calories 127 kcal

Ingredients

  • 2 medium heads cauliflower cut into bite-sized pieces
  • 1 Tbsp. extra-virgin organic coconut oil divided use
  • 1 (13.66-oz.) can canned lite coconut milk
  • 1 cup unsweetened shredded coconut flakes
  • 4 Tbsp. fresh lime juice divided use
  • 4 tsp. finely grated lime peel (lime zest)
  • ½ cup finely chopped fresh cilantro reserve a small amount for garnish
  • ¼ tsp. sea salt or Himalayan salt

Instructions

  1. 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.
  2. Heat oil in large nonstick skillet over medium-high heat.
  3. Add cauliflower; cook, stirring frequently, for 4 to 6 minutes.
  4. 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.
  5. Add remaining 1 Tbsp. lime juice, lime zest, cilantro, and salt; cook for 2 minutes, or until lime juice evaporates.
  6. Divide evenly into eight serving bowls; garnish evenly with cilantro.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.