Paleo Cauliflower Coconut Rice, A Tropical Side © 2011 . All rights reserved.

Paleo Cauliflower Coconut Rice, A Tropical Side

This recipe for Paleo Cauliflower Coconut Rice is actually made of cauliflower and is the perfect rice replacement for Thai or Asian entrées, with a coconut flavor and crunchy blanched almonds. A quick note, we like to use a full fat coconut milk, so that the rice doesn’t get soggy or wet. You may want to add the coconut milk a tablespoon at a time, to make sure that you don’t add too much (depending on the size of your head of cauliflower). Definitely cook this uncovered as well, as the steam from covering it can cause it to be too soggy as well. If you’re making one of our Paleo curries, like our Paleo Panang Curry, it should cook in the same amount of time as the curry, so it times very nicely.

As for us, it’s that time of year here in Jacksonville, yes, TPC time. The time of year where visitors from all over the country come to create ridiculous traffic to sit and watch men try to get a ball in a hole in complete silence. Have I traditionally liked golf? Not really. Do I go to the TPC every year? Yes. I suppose I used to go for no apparent reason, just to go, as it really is a cool experience. They spend weeks on the flowers and lawns, everything is in bloom and beautiful and there is a quiet respect over the crowd. Now I like to go because since Angel has become interested in the sport, I can respect it a little more. It’s nice to spend it with someone who can tell you about the players and the game. Plus, it’s a great way to see your friends, dress up a little and spend some time in the beautiful Floridian summer!

Recipe: Paleo Cauliflower Coconut Rice

Ingredients

  • 1 head Cauliflower
  • ½ cup slivered, blanched Almonds
  • 1 Tbsp Coconut Oil
  • ¼ cup Coconut Milk

Instructions

  • Chop or grate the cauliflower into rice-like pieces. We like to use a food processor, but if you don’t have one, just cut it however is fastest to get rice-like pieces.
  • Heat the oil over medium (~5) heat. Add the almonds and toast them, stirring frequently, until browned. Add the chopped cauliflower and coconut milk and cook uncovered, stirring frequently, until tender (about 5-7 minutes).
  • This recipe is Vegan!

Preparation time: 5 minute(s)

Cooking time: 7 minute(s)

Number of servings (yield): 4

Paleo Rating 5 stars:  ★★★★★ 1 review(s)

Try this recipe with our Paleo Panang Curry!