Coconut Cauliflower Rice
A deliciously light and healthy accompaniment.
Coconut Cauliflower Rice
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
A deliciously light and healthy accompaniment.
Ingredients
- 4 Heaping cups of cauliflower rice. (store-bought or make your own in a food processor or manually)
-
1/4 Cup shredded coconut
- 1/4 Cup chopped cashews
- 1/4 Cup Sweet Corn (optional, drained if frozen or canned)
- 2 - 3 Tbsp water if needed
- 1 Tbsp oil
- 1 Tsp black mustard seeds
- 1 Small onion roughly chopped
- 1 Tsp cumin seeds
- 1 Tsp chili flakes
Bunch of chopped coriander
2 Tbsp freshly squeezed lemon juice
- Salt as per taste
Directions
If you are making your own cauliflower rice, chop the cauliflower into equal size 1-inch pieces and add to a food processor with a regular S-shaped blade or grater blade and process in bursts of a few seconds to grate. Or chop the cauliflower into big pieces and grate them using a large grater.
In a skillet, heat the oil over medium heat, add mustard and cumin seeds and let them sputter. Add the chili flakes and fry for a few seconds.
Add chopped onions and fry until they look translucent. Don’t brown them.
Add cashews and stir for 30 secs and next add the coconut flakes fry for another 15-20 secs. Coconut flakes tend to burn quickly. Watch closely.
Add the corn kernels ( frozen or fresh) and cook for 1 minute.
Next add the riced cauliflower, salt. Toss well. Sauté for about 1 minute.
At this point, you can cover it for a 2 - 3 on medium-low heat ( add 2 tbsp water if it’s too dry) or more if you like your rice to be softer. Or you can uncover and continue stirring/ frying for about a minute until the extra water evaporates. It will give you a crunchier texture.
Mix in the cilantro and give it a final stir.
Check the saltiness, crunchiness/softness. If you’re happy with that, it’s done.
Add the lemon juice and sprinkle some more cilantro on top and serve warm