Low Sodium Coconut Cauliflower Rice

Total time22 min

Prep time10 min

Cook time12 min

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Ingredients

4 servings

1 medium head cauliflower (about 2 lb), cut into florets
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1 tbsp coconut oil
3 cloves garlic, minced
1 tsp fresh ginger, finely grated
½ tsp ground turmeric
⅓ cup full-fat coconut milk
½ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp fresh lime juice (from about 1 lime)
2 tbsp fresh cilantro, roughly chopped (optional)

For serving

lime wedges, for serving (optional)

Instructions

1
Working in two batches, pulse the cauliflower florets in a food processor until broken down into rice-sized pieces, about 8–10 short pulses per batch. Alternatively, grate the florets on the large holes of a box grater. You should have about 5 cups of riced cauliflower.
2
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the riced cauliflower in an even layer and cook, undisturbed, for 2 minutes, then stir and continue cooking for 2–3 minutes more, until the cauliflower is lightly golden at the edges and smells nutty.

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