This 10 minute cauliflower rice dish is an extremely easy, yet flavorful side dish recipe. Even if you aren't the biggest fan of cauliflower rice (like me), you should try this one!
Yeah, I, Ms. Paleo Blogger, am not a big fan of cauliflower rice. “GASP”, you say… “isn't that like one of the staples of a Paleo diet?”. Well, um, yeah, it can be? But if you don't like it, not so much. Now you know why I'm on Team White Rice (the cutesy term for those of us who eat Paleo but yet accept white rice into our diet occasionally).
I love – like love love mashed cauliflower. I love roasted cauliflower (well, some recipes), and even raw cauliflower I don't mind (remember when I made that cauliflower tabbouleh recipe for July 4th?). But cauliflower rice- I am a total “meh” on that one. It just tastes bland and boring to me. Too watery or something? I'm not sure, but you don't often find me putting it on our weekly meal plan.
However, you see it every-freakin-where these days. Whether it's via recipes online or pre-riced packs at the grocery store. So I figured I really needed to embrace it because after all, it really is so much better for you than white rice and the cauliflower just packs a great nutritional punch. Like it's one of the easiest swaps you can make to up your nutrition density in your day and to avoid all that vitamin and mineral-leeching lectin stuff that grains have.
After much experimentation I came up with a recipe I actually like – no, make that love, and the best part is that it's super super simple. Like 5 min prep, 5 min cook and then eat.
You know it's a keeper too when your non-Paleo friends ask for a cauliflower rice recipe and when you give them this one they always report back that they love it.
It's also Whole30 and Autoimmune Paleo compliant (AIP compliant if you use coconut oil and maybe ghee if you tolerate instead of butter).
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Cauliflower rice that tastes GOOD. Make this extremely easy side dish as a pair to any meal, especially Asian- and tropical-inspired ones. Whole30 and AIP too.
Ingredients
- 1 medium/large head Cauliflower
- 1 tbs Cooking Oil (coconut, avocado, macadamia nut, etc)
- 1/4 tsp Sea Salt
- 1 tbs Butter, Ghee, or Coconut Oil (use Coconut Oil for AIP)
- 6 tbs Coconut Milk (full-fat canned tastes best)
- 1 tbs Cilantro, minced (optional)
Instructions
- (Skip this step if you bought pre-riced cauliflower) Cut the cauliflower through the middle into 4 parts and remove the leafy outside. Put the shredder blade in your food processor and then feed the cauliflower down through the top chute while the machine is on to create the cauliflower rice. You may have to cut the cauliflower up a bit smaller to get it to fit in the chute. Alternatively you can use your regular S-blade, but you may have to do this in batches so you don't wind up with cauliflower puree. And yet another option if you don't have a food processor – use a grater and grate the cauliflower into rice.
- Heat a large pan over medium heat. Add the cooking oil and let get warm. Then add the cauliflower rice and salt and cook for about 5 minutes, stirring occasionally. (Strain excess liquid off if using frozen cauliflower). Add the butter/ghee/coconut oil, let melt, then mix in. Add the coconut milk and cilantro and mix in. Serve.
Notes
If you are using coconut oil instead of butter, I recommend expeller pressed oil (the flavorless type) unless you really like the coconutty taste of extra virgin. It might be too much coconut flavor though with that and the coconut milk, but if you like it, go for it!
If you're doing AIP, use coconut or avocado oil as the cooking oil and coconut oil in step 2 instead of butter or ghee.
Keywords: Paleo, Whole30, AIP, Autoimmune Paleo, sides
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Wow that is so fast to make! And that coconut milk makes it so creamy I bet! Such a treat!
Looks delicious, Michele! I love your clean photos with the white background.
I never thought to add coconut milk to my cauli-rice! I love the sound of that and can’t wait to try it out!
I’m not really a fan of cauliflower rice either unless there’s other flavors going on, so I know your coconut version is going to be awesome!
This sounds so good! Now I’m hungry….
Cauliflower rice is the best! We’ve been eating it a lot lately. I love your version with the coconut milk. So yummy!
This looks like “real” white rice! I love that you added coconut milk- I’m thinking that takes away some of the strong cauliflower taste.
This cauli rice looks so fluffy and delicious ! I love that it’s easy and quick too !
I love how fluffy this looks, it must be the inclusion of coconut milk, as it must make gorgeous and creamy! Cant wait to try this version!
I love easy, simple recipes. The coconut milk sounds so good in this. YUM!!
I do love cauliflower rice but can see why it is an acquired taste for some. Love this coconut addition and will give this a try, thank you!
Does it taste well reheated?
I think it does – I think the flavors actually meld really well together when reheated, kind of like how a stew or curry gets better after reheating too. It tastes more coconutty to me (so if you aren’t a coconut fan, take that into account).
We made this tonight and it was the best part of dinner. So easy and so SO yummy! This will be in regular rotation from now on.
Yay, I’m so glad you liked it!
I’m addicted to this recipe!
★★★★★
I’m so glad to hear it! I had it for dinner last night 🙂
I’m not a huge fan of cauliflower rice but decided to give this a go since I had a can of coconut milk in the pantry that I wasn’t planning on using. It ended up tasting SO good, and it tastes like you’re eating unhealthy because it’s rich and creamy, but it’s healthy so it’s an added bonus!
★★★★★
I’m so glad you liked it! Thanks for the comment!
I tried this today hesitantly and I was pleasantly surprised. It does taste good and has none of that cauliflower taste. I am attempting the keto diet and trying out meals first before I can commit snd although this tastes nothing like rice, which I love…it’s a good substitute. I ate mine with Trader Joe’s palak paneer. I used trader Joe’s frozen cauliflower and because of the ice, it had a lot of liquid which i ended up straining out before the coconut. I did not want to cook until thd liquid disappeared and risk the cauliflower turning to mush. Will use fresh xauli next time and the frating attachment on the food processor which I prefer. All in all, i am happy with it. Thanks.
★★★★★
I’m so glad you liked it – great point to strain out the liquid as well – I might actually update the recipe to include that as you definitely don’t want to wait for that to disappear.
This was a great recipe. I added chicken bullion powder in place of butter. It was perfect. So much flavor and I agree with the others that it took away the cauliflower taste and replaced it with buttery, creamy goodness!
★★★★
I’m glad you liked it!