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.
Coconut Cauliflower Rice
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.