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Coconut Lime Cauliflower Rice

Dr. Tamara Darragh
Gluten-Free, Dairy-Free, Vegan, Fertility Approved!
Print Recipe
Cook Time 20 minutes
Servings 4

Equipment

  • Large Saucepan
  • Microplaner (optional)

Ingredients
  

  • 1 pound/head Riced Cauliflower, organic
  • 1 Lime, organic
  • 1/4 cup Cilantro, fresh, organic chopped
  • 13.5 oz Coconut Milk, full-fat, organic in a can with a BPA-free lining
  • Sea Salt, coarsely ground, to taste
  • Ground Pepper, ground, to taste

Instructions
 

  • Add the coconut milk to the saucepan. Stir to dissolve the milk solids in the liquid.
  • Add the cauliflower rice to the coconut milk. Stir to disperse. Bring to a boil over medium to medium-high heat and allow to simmer until the cauliflower softens and the milk reduces to a creamy texture, ~10-15 minutes. Mine takes ~15 minutes because I use frozen cauliflower rice.
  • While the cauliflower rice is cooking, zest the lime with a microplaner (optional), juice the lime, and chop the cilantro.
  • When the cauliflower has softened and the mixture is a creamy consistency stir in the lime zest, lime juice, and cilantro. Season with pepper and sea salt to your liking. Enjoy!