Sunday, February 6, 2011

Coconut Ginger Cauliflower Rice

I was in the mood for coconut, which is allowed on the no-sugar detox, so I decided to put together a paleo version of coconut-ginger rice. I like a lot of ginger, so feel free to adjust the amount you use to suit your tastes. I served this with seared wild tuna and used the same ingredients to garnish the fish.  The whole meal was easy and turned out great! Give it a try!

Adapted from

Serves 3-4.

1 cup chicken broth
1/2 cup full-fat coconut milk
about 2 inches fresh ginger, peeled (2-3 Tbsp grated)
1/2 head cauliflower, roughly chopped (about 3 cups grated)
1/2 tsp grated lemon rind
2 green onions, chopped
2 Tbsp unsweetened coconut flakes, toasted

  1. Preheat oven to 350 degrees F.
  2. Toast coconut in the oven for 5 minutes. Remove and set aside.
  3. Pulse cauliflower in food processor until it reaches a rice-like consistency. Remove from processor and set aside.
  4. Add fresh ginger to bowl of food processor and puree.
  5. Place broth, coconut milk, and ginger in a medium saucepan. Stir with a whisk to combine. Bring to a boil over medium-high heat.
  6. Add cauliflower, stir, and return to a boil. Reduce heat and simmer for 15 minutes or until cauliflower is cooked through and some of the liquid boils off. Remove from heat.
  7. Stir in lemon rind and green onions, cover and set aside for 5-10 minutes while the cauliflower continues to absorb the liquid. 
  8. To serve, divide equally among plates and sprinkle with toasted coconut.

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