AIP Friendly Coconut Cauliflower Rice
Cauliflower gets a serious glow-up here — pulsed into tender, rice-sized pieces and toasted in coconut oil until the edges turn lightly golden and nutty. A hit of fresh garlic and grated ginger goes into the pan next, followed by turmeric that turns the whole skillet a gorgeous golden-yellow. A splash of full-fat coconut milk pulls it all together into something creamy and fragrant without any grains, legumes, nightshades, or eggs in sight. That ingredient list is exactly what makes this dish such a reliable fit for the autoimmune protocol — every component is on the approved list, and there's nothing to swap or stress over. A squeeze of fresh lime juice at the end brightens the richness of the coconut and keeps the flavors lively. It serves four and comes together in one skillet, making it an easy weeknight side or a satisfying base for whatever protein you're pairing it with. Finish it with a scatter of fresh cilantro and extra lime wedges if you like — simple, clean, and genuinely delicious.
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Learn more →Ingredients
4 servings
- 1 medium head cauliflower (about 2 lb), cut into florets
- 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
- 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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