Coconut Cashew Cauliflower Rice

I made this cauliflower rice dish to go with Thai green curry. It’s missing the acidic element of my cilantro lime cauliflower rice, but it offers more of a textural difference. Toasting the coconut shreds is optional.

1 head cauliflower, grated or finely chopped (3-4 cups)
3 green onions, sliced
1 cup unsweetened coconut shreds
1/2 cup toasted cashews, chopped
2 Tbs full fat coconut milk
1 Tbs coconut oil
2 tsp salt
1 tsp white pepper (optional)

In a large sauté pan combine coconut oil and coconut milk and heat on medium high until melted. Add cauliflower, coconut shreds, salt, and white pepper. Sauté until the cauliflower is cooked through, 10-15 minutes. Remove from heat and stir in the green onion and cashews. Serve with Indian, Southeast Asian, South American, or Caribbean dishes as an alternative to coconut rice.

About Vandy Roadifer

Vandy Roadifer has a M.S. in Human Nutrition and lives with complex chronic illnesses, which includes many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Gluten Free, Grain Free, LCHF, Side Dish, Specialized Diets, Vegan. Bookmark the permalink.

1 Response to Coconut Cashew Cauliflower Rice

  1. 🙂 Now, this looks like a nice exotic vegan recipe to try!

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