Coconut Lime Cauliflower Rice

Coconut Lime Cauliflower Rice might be just the side dish you are searching for. One portion of this dish contains around 8g of protein, 13g of fat, and a total of 379 calories. This recipe serves 4 and costs $3.76 per serving. 133 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 25 minutes. Head to the store and pick up ready-to-serve Asian fried rice, extra-virgin olive oil, lime zest, and a few other things to make it today. It is brought to you by Diethood. With a spoonacular score of 80%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: Coconut Lime Cauliflower Rice – Low Carb and Gluten Free, Coconut lime baked chicken with coconut mango sticky rice, and Cauliflower, Coconut & Lime Soup.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 head cauliflower cut into florets

2 tablespoons STAR Extra Virgin Olive Oil

chopped fresh cilantro or parsley, for garnish, optional

3 garlic cloves, minced

salt and fresh ground pepper, to taste

1 whole lime, zested and juiced

1 cup canned organic lite coconut milk, stirred*

serve with lime wedges on the side, optional

1 yellow onion, diced

Equipment:

food processor

bowl

frying pan

Cooking instruction summary:

Add florets to the bowl of your food processor and PULSE until cauliflower looks like rice. You may have to do this part in batches, depending on the size of your food processor.Heat olive oil in a nonstick skillet over medium-high heat.Add onions and saute for 2 to 3 minutes, or until tender.Stir in garlic and cauliflower rice; cook for 1 minute.Add coconut milk; continue to cook for about 10 minutes, or until the coconut milk is adsorbed.Remove from heat; stir in lime zest and juice.Season with salt and pepper; taste for seasonings and adjust accordingly.Garnish with chopped cilantro or parsley.Serve with lime wedges.

 

Step by step:


1. Add florets to the bowl of your food processor and PULSE until cauliflower looks like rice. You may have to do this part in batches, depending on the size of your food processor.

2. Heat olive oil in a nonstick skillet over medium-high heat.

3. Add onions and saute for 2 to 3 minutes, or until tender.Stir in garlic and cauliflower rice; cook for 1 minute.

4. Add coconut milk; continue to cook for about 10 minutes, or until the coconut milk is adsorbed.

5. Remove from heat; stir in lime zest and juice.Season with salt and pepper; taste for seasonings and adjust accordingly.

6. Garnish with chopped cilantro or parsley.

7. Serve with lime wedges.


Nutrition Information:

Quickview
158k Calories
3g Protein
10g Total Fat
13g Carbs
24% Health Score
Limit These
Calories
158k
8%

Fat
10g
17%

  Saturated Fat
4g
28%

Carbohydrates
13g
5%

  Sugar
4g
5%

Cholesterol
0.0mg
0%

Sodium
86mg
4%

Get Enough Of These
Protein
3g
7%

Vitamin C
76mg
93%

Vitamin K
26µg
26%

Folate
88µg
22%

Vitamin B6
0.33mg
17%

Fiber
3g
15%

Manganese
0.3mg
15%

Potassium
496mg
14%

Vitamin B5
1mg
10%

Phosphorus
77mg
8%

Vitamin E
1mg
8%

Magnesium
25mg
6%

Vitamin B1
0.09mg
6%

Vitamin B2
0.1mg
6%

Calcium
47mg
5%

Iron
0.84mg
5%

Copper
0.08mg
4%

Vitamin B3
0.81mg
4%

Zinc
0.48mg
3%

Selenium
1µg
2%

covered percent of daily need
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