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Dr. Tamara Darragh

Coconut Lime Cauliflower Rice

Gluten-Free, Dairy-Free, Vegan, Fertility Approved!
Print Recipe
Cook Time 20 minutes
Servings: 4
Ingredients Equipment Method

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

Equipment

  • Large Saucepan
  • Microplaner (optional)

Method
 

  1. Add the coconut milk to the saucepan. Stir to dissolve the milk solids in the liquid.
  2. 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.
  3. While the cauliflower rice is cooking, zest the lime with a microplaner (optional), juice the lime, and chop the cilantro.
  4. 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!