Almond Coconut Cauliflower Rice


by The Healthy Foodie

This amazing side will go well with any stew, curry, or meaty dish. Or keep it vegetarian and add some tofu or scrambled eggs.

Prep Time: 15 minutes

Cook Time: 20 minutes


  • 1 medium head cauliflower, in florets
  • 1T coconut oil
  • 1 small onion, finely chopped
  • 1/2C sliced blanched almonds
  • 1/2C shredded coconut
  • 1/2t himalayan salt
  • 1/2t freshly cracked black pepper
  • 1/2C coconut milk, full fat
  • 1/2C water
  • juice of 1 lime
  • 1t garam masala
  • 1/4t ginger
  • 1/4t spicy curry powder

1. To rice the cauli place it in a food processor (don't overcrowd the bowl), use short pulses to get it to the consistency of, well...rice. 2. Toast almonds and coconut in dry pan for a few mins. Once golden remove to a plate. 3. Add coconut oil to the pan and sweat the onions and salt and pepper for about 5 mins. 4. Meanwhile in a small bowl mix coconut milk and water. 5. Add cauli, garam masala, ginger, and curry powder to the pan. Follow with the coconut milk mixture and the lime juice. Finally add back the toasted coconut and almonds. 6. Mix well and continue cooking for 4-5 mins until cauliflower is cooked and liquid is totally absorbed. Best served piping hot.