Coconut Lime Cauliflower Rice Recipes

COCONUT LIME CAULIFLOWER RICE

Steps:

• In a large sauté pan over medium heat, warm the olive oil until shimmery. Add the green onions and sauté about a minute, or until soft. Add the garlic and sauté another 30 seconds or so, being careful not to burn the garlic.
• Add the cauliflower rice and coconut milk to the sauté pan and stir to combine. Cook approximately 3 minutes on medium heat, stirring. Cauliflower should be al dente and not completely soft, or the texture will be mushy.
• Turn off the heat and stir in the fresh cilantro, lime juice, salt and pepper to taste. Taste for seasoning and add more lime juice or salt if necessary.

LIME & COCONUT CAULIFLOWER RICE

Steps:

• PREP: Add the coconut oil to a large pan over low-medium heat. While it is warming up, use the S blade of your food processor to "rice" the cauliflower by pulsing the florets into rice-sized pieces. You will need to do this in at least 2 batches so that you don't get mush at the bottom of your bowl.
• FRY: Add the riced cauliflower to the pan and stir through to coat with the coconut oil. Cook for about 5 minutes to get rid of some the of the excess moisture in the cauliflower.
• SIMMER: Stir in both the coconut milk and shredded coconut. Add about three quarters of the lime juice. Bring to a simmer and turn the heat down slightly so that the pan doesn't come to a boil. Simmer until tender and the liquid has been absorbed, about 10 minutes.
• SEASON: Pour in the last of the lime juice, along with the lime zest and fresh cilantro. Season to taste with salt. Stir through and cook until the lime juice has been absorbed.

COCONUT LIME CAULIFLOWER RICE RECIPE BY TASTY

Steps:

• In a food processor, pulse the cauliflower until it reaches your desired "rice" consistency.
• In a large skillet over medium heat, heat oil, then add cauliflower rice and let cook for 5 minutes., stirring occasionally.
• Add coconut milk, lime juice and lime zest, combine well and allow to cook until the liquid has evaporated.
• Garnish with cilantro.
• Enjoy!

COCONUT LIME CAULIFLOWER RICE

Steps:

• Combine the chopped cauliflower, coconut milk powder, coconut oil, and water in a microwave safe dish. Microwave on high for 7 minutes. Stir and test the consistency - if too hard cook it for another minute or two. Stir in the cilantro and lime zest before serving.

CREAMY COCONUT CAULIFLOWER RICE

Steps:

• Melt the coconut oil in a large skillet over medium heat.
• Add the cauliflower rice and season with the salt.
• .Cook, stirring frequently, for about 5-7 minutes or until the cauliflower rice is tender.
• Stir in the coconut milk and cook another minute or two until heated through.

WHOLE30 FISH TACO BOWL WITH MANGO SALSA AND CHIPOTLE AIOLI (PALEO, LOW CARB)

Steps:

• Combine all spices in a small bowl and rub generously over top and bottom of fish fillets.
• Heat coconut oil in a medium skillet over medium heat and add fish. Cook approximately 3-4 minutes on each side, or until fish flakes easily. Do not overcook.
• Combine all ingredients and mash until desired consistency. Add more salt or lime juice to taste.
• Combine all ingredients in a food processor and blend until smooth. Taste and add more salt or lime juice to taste.
• Combine all ingredients in a medium bowl. Stir well to distribute ingredients thoroughly.
• Combine all ingredients in a medium bowl. With your hands, massage lime juice and salt into cabbage to tenderize, until purple juices are released.
• Fit your food processor with the shredding blade or regular blade and feed chopped cauliflower in. Process until cauliflower resembles rice or couscous. Alternately, use pre-riced cauliflower.
• Add all ingredients to a medium saucepan and place over medium-high heat. Bring to a boil and reduce heat to medium. Cook until liquid is mostly evaporated and cauliflower is tender, about 7-10 minutes. Remove from heat and assemble taco bowls.
• Spoon coconut-lime cauliflower rice into individual serving bowl. Spoon red cabbage slaw next to cauliflower rice. Top with fish fillet, guacamole, then mango salsa. Finally, top with chipotle aioli. Serve immediately.

KETO CILANTRO LIME CAULIFLOWER RICE

Steps:

• Add cauliflower rice and chicken broth to a skillet. Cover and steam over medium high heat for 2-3 minutes or until cauliflower is tender. Pour out excess fluid if desired.
• Add butter, salt and pepper and saute cauliflower for 1 minute.
• Reduce heat to low and add lime juice, lime zest, cilantro, cumin and coconut milk. Simmer for 3-5 minutes.

COCONUT CAULIFLOWER RICE

Steps:

• Mince the garlic and cilantro and set aside.
• Over medium-high heat, melt 1 teaspoon of coconut oil in a large cast-iron or non-stick skillet.
• Add in the frozen riced cauliflower. Cook until thawed, about 5 minutes, stirring occasionally.
• Stir in 3 tablespoons coconut milk, the minced garlic cloves, the juice of half a lime, and a big pinch of salt and cook a few minutes more.
• Once most of the liquid has evaporated, stir in the cilantro and remove from heat. Season with more salt, to taste.

CILANTRO LIME CAULIFLOWER RICE

Steps:

• Remove the cauliflower core then cut into florets. Add cauliflower to a food processor.
• Pulse the cauliflower in the food processor until it is broken up into small pieces with a texture that resembles rice. (See pictures above for guidance)
• Zest the lime until you have about 1 tsp of zest, then halve the lime.
• Remove cilantro leaves from stems then roughly chop leaves until you have 1/4 cup. Discard the stems.
• Heat a pot over medium heat, add coconut oil and garlic, sauté garlic stirring continuously until fragrant (about 1 minute).
• Increase the heat to medium high and add the cauliflower rice to pot with garlic. Add a small drizzle of coconut oil if needed. Cook the rice, stirring frequently, until slightly crispy on the outside and soft on the inside, about 3-4 minutes.
• Add coconut milk to the pot with rice and bring to a simmer. Cover pot and let simmer for 5 minutes. Remove pot from heat and drain any excess liquid.
• Add the lime zest, cilantro, and a squeeze of lime juice from the halves (about 1 tbsp), toss to combine. Add salt and pepper to taste.
• Enjoy!

LIME AND COCONUT CAULIFLOWER RICE

Steps:

• Heat a large skillet on a medium heat.
• Add in the cauliflower rice, a few pinches of salt and pepper, lime zest and juice and the coconut milk.
• Mix together using a spoon and cook for 3 to 5 minutes, stirring occasionally, until soft.
• Stir in the coconut flakes.
• Garnish and serve.

COCONUT LIME CAULIFLOWER RICE

Steps:

• Add florets to the bowl of your food processor and PULSE until cauliflower looks like rice. You may have to do this part in batches, depending on the size of your food processor.
• Heat olive oil in a nonstick skillet over medium-high heat.
• Add onions and saute for 2 to 3 minutes, or until tender.
• Stir in garlic and cauliflower rice; cook for 1 minute.
• Add coconut milk; continue to cook for about 10 minutes, or until the coconut milk is adsorbed.
• Remove from heat; stir in lime zest and juice.
• Season with salt and pepper; taste for seasonings and adjust accordingly.
• Garnish with chopped cilantro or parsley.
• Serve with lime wedges.
• Notes *Do not use coconut milk that comes in a carton; you can get canned coconut milk at your local grocery store. Please stir it well before adding the coconut milk to the cauliflower rice.

COCONUT CAULIFLOWER RICE

Steps:

• Place the white onions and garlic in a food processor and pulse until the onions are finely diced.
• Heat the coconut oil in a large skillet on medium high heat and add in the diced garlic and onions.
• Cook the onions for 3 to 4 minutes until they begin to soften.
• While the onions are cooking cut the head of cauliflower into florets and place in the food processor. Pulse until they are broken down into small rice sized pieces.
• Add the cauliflower rice to the skillet, sprinkle with salt and cook for 2 minutes before adding in the coconut milk and lime juice. Cook the rice for 8 minutes stirring frequently until the rice has completely softened and the liquid has evaporated.
• Sprinkle the rice with lime zest and chopped cilantro before serving.