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This was my first time trying cauliflower rice, and I loved it! You could do so many different things with riced cauliflower, but I decided to use our lime olive oil with coconut milk to make a Thai-inspired dish. I had this with chicken, but it would also be delicious with shrimp. I used my Vitamix to make the “rice” and needed to do 4 small batches so I didn’t end up with mush at the bottom of the blender. This can also be done in a food processor.
Oh, and, yesterday I had leftovers and it tasted even better! I sautéed for 5 minutes or so until slightly browned. It was delicious!
- 1/4 cup plus 1 additional tbsp Blue Door Lime Olive Oil
- 1¼ lb cauliflower florets (4 packed cups once “riced”)
- 1 can full fat coconut milk
- 1 cup shredded coconut
- 2 tsp lime zest (1 lime)
- ½ cup fresh cilantro, minced
- Add the 1 tbs Blue Door Lime Olive Oil to a large pan over low-medium heat. While it is warming up, use a food processor or high powered blender like a Vitamix to “rice” the cauliflower by pulsing the raw florets into rice-sized pieces. You will need to do this in at least 2-4 batches so that you don’t get mush at the bottom.
- Add the riced cauliflower to the pan and stir through to coat with the olive oil. Cook for about 5 minutes to get rid of some the of the excess moisture in the cauliflower.
- Stir in both the coconut milk and shredded coconut. Add the rest of your Lime Olive Oil. Bring to a simmer and turn the heat down slightly so that the pan doesn’t come to a boil. Simmer until tender and the liquid has been absorbed, about 10-15 minutes.
- Add the lime zest and fresh cilantro. Season to taste with salt.