Cauliflower rice is one of those must know basics. It’s easy, a great low carb rice substitute, and very versatile. You can mix it with a variety of ingredients and the cauliflower takes on those flavor profiles. I’ve found that cauliflower rice taste best when you keep it simple and most importantly, don’t overcook it. I use onion, cilantro, and coconut aminos to flavor. You can add garlic as well, but I find the garlic to be overpowering. Try this version and let me know what you think! This recipe goes great with curry, bbq chicken, and brown gravy.

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Cilantro Cauliflower Rice

Cauliflower rice is a hot commodity right now, so you should be able to find cauliflower already riced. If not, use a food processor to mince the raw cauliflower heads until they resemble crumbles of rice. Taste as you go and adjust the coconut aminos to your liking! 

Course Side Dish

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 2

Ingredients

• 2 Tbsps Coconut oil or ghee
• 1 Onion, chopped
• 4 Cups Cauliflower rice - One bag
• 2 Tbsps Coconut aminos
• 1/2 Cup Cilantro, minced
• Salt and pepper to taste

Instructions

1. Heat oil in deep dish fry pan. 

   

2. Add onion and cook until it just changes color, about 3 minutes. 

   

3. Add cauliflower rice and mix around. 

   

4. Add coconut aminos. 

   

5. There should be enough coconut aminos that it changes the color of the cauliflower rice. Cook for 3-5 minutes on med-high. 

   

6. Once cauliflower is softened slightly, remove from heat and stir in cilantro. Add salt and pepper to taste.

   

7. Serve with protein for a complete meal! Here I served it with bbq chicken and cucumber salad. Delish. 

   

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