Coconut and Lime Cauliflower "Fried Rice"

Coconut-and-Lime-Cauliflower-Fried-Rice-header-715x358

by: Jessica Zentz

Jess made this tonight along with Pineapple Chicken Poppers and they meshed really well. The coconut and lime were very tame but provided small hints with every bite. We used frozen riced cauliflower instead of fresh and it turned out well. 

Servings: 8
Prep Time: 25 m
Cook Time: 20 m

Ingredients

  • 2 medium heads cauliflower, cut into bite-sized pieces
  • 1 Tbsp. extra-virgin organic coconut oil, divided use
  • 1 (13.66-oz.) can unsweetened organic lite coconut milk
  • 1 cup shredded unsweetened coconut
  • 4 Tbsp. fresh lime juice, divided use
  • 4 tsp. finely chopped lime zest
  • ½ cup finely chopped cilantro; reserve a small amount for garnish
  • ¼ tsp. sea salt (or Himalayan salt)

Directions

  1. Place half of cauliflower in food processor; pulse until cauliflower is chopped into pieces about the size of rice. Repeat with the other half. Set aside.

  2. Heat oil in large nonstick skillet over medium-high heat.

  3. Add cauliflower; cook, stirring frequently, for 4 to 6 minutes.

  4. Add coconut milk, coconut, and 3 Tbsp. lime juice. Bring to a boil. Reduce heat to medium-low; gently boil, stirring occasionally, for 8 to 12 minutes, or until tender and liquid evaporates.

  5. Add remaining 1 Tbsp. lime juice, lime zest, cilantro, and salt; cook for 2 minutes, or until lime juice evaporates.

  6. Divide evenly into eight serving bowls; garnish evenly with cilantro.

Source

https://www.beachbodyondemand.com/blog/coconut-and-lime-cauliflower-fried-rice-recipe-2