Sometimes my coconut obsession clouds my judgement which is how I ended up with an entire case of coconut milk in my pantry. What to do with all that coconut milk? I can foresee the future of many coconut recipes on this blog in the near future…
I also love cauliflower. It’s so creamy and smooth which makes it the perfect low carb stand in for mashed potatoes or rice dishes. So…with the abundance of coconut milk in the basement and a cauliflower that needed cooking, the two just seemed to want to go together in my tummy! Coconut is so healthy for you and makes dishes wonderfully creamy and slightly sweet. All of the team tried this tonight at dinner. Score another one for mom!
Coconut Lime Cilantro Cauliflower Rice
Ingredients
- 1 medium head of cauliflower
- 2 tbsp coconut oil
- 1/4 cup canned coconut milk use BPA free cans such as Native Forest
- 1/4 cup finely chopped cilantro
- 1 tsp True Lime or 1 tbsp lime juice
- 1/8 tsp sea salt
Instructions
- In a food processor finely chop the cauliflower until it resembles rice. This is easier if processed in small amounts at a time. Place in a saucepan and add the coconut oil and coconut milk. Simmer over medium low heat stirring occasionally for about 10 minutes. If the cauliflower seems a little hard let it simmer a little longer until soft to your liking. Remove from heat, stir in cilantro, sea salt, and true lime. Enjoy!
