1 head cauliflower, stem removed, roughly chopped
⅓ cup canned coconut milk
¼ cup Unsweetended Shredded Coconut
1 tablespoon Gold Label Virgin Coconut Oil
1 teaspoon raw honey
pinch of salt
First add your chopped cauliflower to your food processor with the shredding attachment to “rice” the cauliflower.
Pull a large pot, place over medium heat, and add a tablespoon of coconut oil then add your cauliflower. Add a pinch of salt, then cover to help steam, mixing occasionally.
Then add your other ingredients for your coconut rice and cover to cook down. Stir occasionally to make sure it doesn’t burn!
Let the rice cook for about 5-8 minutes until coconut milk has evaporated and you have sticky rice.
This rice is used in the following recipe:
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (173g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 99 (69%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 47.6mg||2 %|
|Potassium 506.8mg||13 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 6.4g|
|Protein 3.6g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 143
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