Here’s another entry in the Cauliflower Rice Chronicles that I suspect I’m in the middle of writing. I was flipping through my trusty old copy of Vegan with a Vengeance and noticed a recipe for Coconut Rice. “Hmmmm”, I thought: “This recipe sounds awesome. I wonder how it would do with cauliflower?” Turns out, pretty darned well. The addition of coconut milk gives lends a nice decadent touch, while the toasted coconut flakes help to break up the white white white color a little. I was hoping the lime zest would retain enough color to add some bright green flecks, but it was not to be. If you do want to green the rice up a bit, a finely chopped tablespoon or two of cilantro or even Thai basil would work. Although I often add garlic and onion to cauliflower rice, I’ve left it out of this recipe to let the coconut and citrus really take center stage.
Coconut Lime Cauliflower Rice
1/2 c. unsweetened dried coconut, preferably large flakes
2/3 c. coconut milk (I used light)
1 head cauliflower, grated or finely chopped
1/2 tsp ground cinnamon
Juice and zest of 1 lime
salt to taste
1. Heat a large skillet or frying pan to medium high heat. Add the coconut to the pan and stir for 3-5 minutes, until the coconut is toasted and turning brown (don’t worry if it doesn’t all brown, but you do want some deep brown pieces). Remove coconut from pan and set aside.
2. Place coconut milk in skillet and allow to warm for 1-2 minutes. Add cauliflower and cinnamon and cook for 8-10 minutes, stirring occasionally. Add lime juice and zest, cook for an additional 2-3 minutes. At this point, the coconut milk should be mostly absorbed or evaporated, and the cauliflower should still be somewhat firm. Remove from heat and salt to taste.
To serve, place in a bowl or portion out individual servings. Top with toasted coconut.
Nutrition information (assumes 4 servings, ~2lbs of cauliflower, and light coconut milk): 117 calories, 4.9 g fat, 17.2 g carbohydrate, 5.2 g protein, 6.3 g fiber