Coconut cauliflower rice is crispy cauliflower rice flavored with coconut and ginger. Try this 20-minute riced cauliflower recipe that is high on taste and low on carbs and see how good you feel!
Wash and chop the cauliflower head into big chunks. Place the chunks in a food processor and pulse a few times until you get 'grains' that resemble rice.
Heat 1/2 tablespoon of coconut oil in a skillet or wok, add the ‘cauliflower rice’ with a dash of salt and pepper. Stir-fry for 5 to 10 minutes until the moisture evaporates. Transfer to a bowl.
Season the cauliflower rice
Heat the rest of the coconut oil in the same skillet and add mustard seeds. Once the mustard starts spluttering, add chilies, curry leaves, ginger, peas, cashews, peanuts and curry powder. Stir fry for 5 minutes.
Add desiccated coconut and cauliflower rice. Stir for 2 minutes and remove from heat. Serve with cucumber raita and tandoori chicken.
Cucumber raita
Mix all ingredients and serve with the fried cauliflower rice.
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Notes
If you don't have a food processor, grate the cauliflower using a grater.
The key to getting the right consistency lies in stir-frying the cauliflower on medium-high heat until all the moisture evaporates and you get crisp "grains" of cauliflower that are cooked, yet firm.
You can use store-bought toasted coconut instead of fresh desiccated ones. In that case, add the coconut at the end of cooking, just before turning off the flame. If you have dried coconut flakes, run them through the food processor and use.
The nuts used in this recipe are already roasted. If you're using raw peanuts and cashews, ensure that they are roasted well before adding the cauliflower.