Coconut cauliflower rice is the tropical side that makes curry night complete: riced cauliflower simmered in coconut milk with scallions, garlic, and shredded coconut until the liquid disappears into the grains. The coconut milk toasts into the cauliflower, giving it richness and fragrance that plain cauliflower rice never manages. Fluffy, fragrant, and ready in fifteen minutes.
SERVES 4
This coconut cauliflower rice is the perfect accompaniment to my Bangkok Meatballs or Steamed Salmon with Curried Pear and Mango Chutney.
INGREDIENTS
1 small head cauliflower
2 tbsp/30 ml coconut oil
¼ cup/15 g scallions, chopped
2 cloves garlic, minced
¼ cup/20 g shredded coconut
½ cup/120 ml coconut milk
¼ tsp sea salt
¼ tsp pepper
COOKING INSTRUCTIONS
Remove the stem of the cauliflower and put through food processor until it resembles rice. Heat coconut oil in a heavy-bottomed pan over medium heat. Sauté scallions for about 3 minutes, then add garlic and shredded coconut and sauté for an additional 3 minutes. Add milk and cauliflower rice. Stir occasionally to prevent it from sticking. Cook until liquid evaporates. Add salt and pepper to taste and serve.
Pro Tips
- Rice the cauliflower fine and even in the food processor — uneven pieces cook at different rates and leave you with crunchy bits among the soft.
- Sauté the scallions, garlic, and shredded coconut first until fragrant; toasting the coconut in the oil builds a nutty base layer of flavor.
- Cook until the coconut milk has fully evaporated — the grains should look dry and fluffy, not wet and risotto-like.
- Stir occasionally as the milk reduces so nothing catches on the pan bottom; coconut milk scorches easily once it thickens.
- Expeller-pressed coconut oil keeps the flavor focused on the coconut milk and shredded coconut rather than tasting flat-out oily.
Frequently Asked Questions
Can I use frozen cauliflower rice?
Yes — about 4 cups works. Expect a few extra minutes of cooking to drive off the additional moisture frozen cauliflower carries.
What should I serve this with?
It's the perfect accompaniment to Bangkok meatballs or steamed salmon with curried pear and mango chutney — any dish with a sauce worth soaking up.
Does it taste strongly of coconut?
Gently — the coconut milk and shredded coconut give a mild, tropical sweetness that flatters curries without making the dish taste like dessert.
Can I make this ahead?
It keeps three days refrigerated. Reheat in a hot, dry pan to drive off any moisture that wept out overnight and restore the fluffy texture.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS Remove the stem of the cauliflower and put through food processor until it resembles rice.
- Heat coconut oil in a heavy-bottomed pan over medium heat.
- Sauté scallions for about 3 minutes, then add garlic and shredded coconut and sauté for an additional 3 minutes.
- Add milk and cauliflower rice.
- Stir occasionally to prevent it from sticking.
- Cook until liquid evaporates.
- Add salt and pepper to taste and serve.
