Coconut Cauli Rice Pilaf is a flavorful side dish – low in carbs and high in nutrients. Try it next to fish, or teriyaki chicken!
Let’s be honest. Cauliflower rice isn’t really rice, and not everybody loves it. (Ahem. 🙋🏼♀️) However, it can be useful. I wanted to create a cauli rice that I might actually want to eat. I did it! The picky teenager (who is becoming less so) actually ate it!
Anyway. This recipe is super easy, quick, and uses readily available ingredients. Save yourself some time and use pre-riced cauliflower. (I recommend raw, not frozen.) You can chunk up your own in a food processor, but if you’re like me, you need something of your AIP cooking to be easy and fast! Get the pre-done stuff.
Coconut Cauli Rice Pilaf would be fantastic with last week’s Picadillo…
or as a side for Salmon w/Orange Maple Glaze…
or with Teriyaki Chicken and Pineapple Skewers…
or maybe even next to AIP Marinated Flank Steak!
Before I get to the recipe, I have something special and fun to share with you. I made a tongue-in-cheek video with 9 other AIP bloggers to illustrate the AIP life. If you need a little levity in your life – and who doesn’t? – check it out!
Happy April!
💗,
Wendi
Coconut Cauli Rice Pilaf
20
minutes10
minutesCoconut Cauli Rice Pilaf is a flavorful side dish to go with just about anything – low in carbs and high in nutrients!
Ingredients
Directions
- In a saucepan over medium high heat, melt the coconut oil.
- Add onions, and sauté until translucent, about three minutes.
- Add riced cauliflower, and sauté another three minutes.
- Turn heat down to low. Add remaining ingredients. Stir to combine. Heat through, and serve!
Notes
- * You can often find raw, riced cauliflower in the produce section of your grocery store. To rice your own cauliflower, remove any green leaves. Cut off the stalk. Cut cauliflower into chunks about 2”. Place them in a food processor with no liquid, or anything else. Pulse until it just resembles rice, taking care not to process too long.
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Looks yummy! I loved the video! You guys are so funny and we all appreciate the work you do so we can be healthy and eat delicious food!
Thanks, Joan! We had way too much fun making that video. 😀
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Hi, I made it and hubby was no way (he doesn’t like coconut) so I did it again using olive oil to saute the cauliflower. Then added more olive oil and used the other ingredients. He liked it!! So thanks for recipe. I am new to aip but trying to make it work for us.
Hi! You know, I get where your hubby is coming from. Coconut can be off-putting at times. I try to offset that with citrus. I’m glad you found a way that you like it!
I’ve just made this for the second time in a month or so. It’s absolutely fantastic and comes together in no time. After trying so many cauli-rice recipes that fell flat taste wise…until this. The herbs completely this perfectly and the coconut milk works very well here. I served it as a side with a Gyro bowl. For anyone wondering, I have made this both times in my IP to absolute perfection. Saute 2-3 minutes and I leave it on the warm cycle without the rice drying out so I have it still ready to eat when late night hunger strikes. Being someone who is always looking for hacks/shortcuts, I simply snipped the fresh herbs instead of chopping, as I prefer a rustic chop. My first attempt at this was only a few weeks ago, and I shared it with my neighbor who couldn’t stop raving about the taste from the herbs. This immediately became my go-to for ease of prep, economic factor, and no running out for items that I always have on hand. Everyone needs to try this.
Wow, thank you, Kat! It makes me happy that you liked the recipe well enough to share. 🥰 Thank you for taking the time to write!
You’re most welcome! Everyone needs to know how fantastic this is. Another batch will be made tomorrow.