One of my favorite meals is to eat at a Burmese Restaurant in San Francisco called Mandalay Restaurant.
My sons have taken me there several times in the past. All of us almost always would get the same thing, yes, all three of us.
Walnut Broccoli Tofu with coconut rice. You can get it with any kind of rice you want or none at all but the coconut rice oh, wow, it is fabulous! I would also get the blooming tea.
What a treat! They always have toasted coconut on top of the coconut rice. Now that I am trying to avoid those wonderful carbs, it had not occurred to me until recently to try Coconut Rice using cauliflower! It works my friends, it really works!
You want to use the thick coconut milk in a can. I like Thai brand. What is very cool also that it takes a less time to make Coconut Riced Cauliflower than it does Coconut Rice as the cauliflower cooks much faster than jasmine rice. I tried this several times with two different types of ‘riced cauliflower’. The Whole foods one seems to be slightly smaller grains it takes 12 minutes to cook. Trader Joe’s brand was slightly larger and it took 14 minutes to cook.
If you are using a different brand or making your own riced cauliflower, test after 10 minutes about every two minutes until you are happy with the softness. For this recipe a softer mouth feel seems better than al dente.
Making the toasted coconut is super fast in a cast iron skillet.
Ok, go make it and please tell me what you think about this recipe, I’d really like to know your thoughts. Enjoy!
Coconut Riced CauliflowerPrint Recipe
- 1 cup riced cauliflower
- 1/3 cup thick portion of canned coconut milk
- 2-3 Tablespoons water
- 3 tablespoons shredded sweetened coconut
- 1/2 teaspoon sugar
- 1/2 teaspoon kosher salt
Place riced cauliflower in small saucepan or stainless steel skillet, add coconut milk and two tablespoons of water. Cover and cook over medium high heat for 12-14 minutes*, until cauliflower is soft. Add 1-2 tablespoons of water as needed if it starts to be dry while cooking. Test the 'rice' a few times for softness as it is close to being done, cooling a taste to prevent burning your tongue. Once done, add sugar and salt.
In a separate skillet ( I used small cast iron skillet), put shredded coconut, spread out the coconut in a thin layer so it will toast evenly. Heat over medium high heat for approximately two minutes until coconut is light brown. Turn off heat, remove from heat as it may continue to darken.
You can add some of this toasted coconut into the rice or just sprinkle it all on top.
*The Whole Foods riced cauliflower seems to be slightly smaller grains it took 12 minutes to cook. Trader Joe's brand was slightly larger grains and it took 14 minutes to cook on my stove.
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