Coconut “Rice”

Posted by on Dec 20, 2012 in 21DSD, grain-free, Paleo, vegan, Vegetables, Whole 30 | 7 comments



While I can’t remember the last time I made a pot of real rice at home, I eat it occasionally when I’m out. In sushi rolls, for example; I know I can get them without it, or just order sashimi, but I actually feel better when I eat some rice with my sushi than when I don’t. When I eat just raw fish, I seriously feel like I swallowed a live goldfish. True story.

Another example is when I go to Burma Superstar, which is one of my favorite places to eat in San Francisco. Everything I’ve gotten there is delicious, and their tea leaf salad is as good a reason as any to fall off the paleo wagon, if only briefly. (we’re talking lentils and a few peanuts here, not a footlong sub) Bonus: The staff is great at helping you navigate a gluten-free dining experience. Their coconut rice is actually too delicious to be rice. But alas, it is.

I made this cauliflower rice with Burma Superstar’s coconut rice in mind. It’s the perfect complement to a spicy dish; slightly sweet, creamy, and rich.

I used a combination of green and white cauliflower, because it's what I had on hand.

I used a combination of green and white cauliflower, because it’s what I had on hand. Plus, it’s pretty!

Thanks for the beautiful Heath Ceramics bowl, Mommy!

Thanks for the beautiful Heath Ceramics bowl, Mommy!

Coconut Cauliflower Rice

serves 4

1 large head cauliflower (about 5 cups)
1 C full fat coconut milk
1 tablespoon coconut oil
2 tablespoons coconut butter
2 tablespoons toasted unsweetened coconut (350 for 3-4 minutes)
1/2 t salt

  • Rice your cauliflower by putting it down the chute of your food processor with the grater blade attached (or use a box grater)
  • Melt the coconut oil in a large skillet over medium heat.
  • Add the cauliflower and saute for two minutes or so, stirring constantly.
  • Add the coconut milk and the salt and saute another 5 minutes, or until the cauliflower is tender but not mushy.
  • Stir in the coconut butter and turn off the heat.
  • Serve sprinkled with the toasted coconut.
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7 Comments

  1. Love this idea! I’ll be making this soon :).

  2. WOW!!!!!!! What a brilliant idea! Am making this tonight to go with our salmon!! Yummy!!!!!

  3. Cant wait to make this!! Just reading the recipe makes my mouth water ;)

  4. Sounds great. The only thing is that salt is non-paleo. Do you think it is needed? Is there a good substitute?

    • I respectfully disagree with you Jessica, although you’re free of course, to eliminate salt from your diet. You may want to refer to Why I’m Mostly Paleo for more on my thoughts on that. As far as substitutes, I really don’t think there is one for salt, only better choices, like sea salt and real salt.

    • LOL. “Salt is non-paleo”!
      That was a good chuckle to start the day with :D

  5. Sounds amazing. I want to eat this for breakfast. ^.^

Trackbacks/Pingbacks

  1. Spicy Lamb Curry | zenbelly - [...] ← Coconut “Rice” [...]
  2. Coconut "Rice" by Zenbelly Catering - Primal Docs - [...] Read the full post & get the recipe [...]

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