Chestnut Free Coconut Cauliflower Rice
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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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