Coconut Cilantro Sticky Cauliflower Rice
Whip up a batch of this coconut cilantro sticky cauliflower rice to compliment chicken, flank steak, pork loin, shrimp... you name it!
Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
Ingredients
- 24 oz of bagged frozen cauliflower rice 680 g*
- 2 tsp kosher salt
- ½ tsp pepper
- 3 cloves of garlic minced (or frozen cubes)
- ⅔ cup canned lite coconut milk 160 g**
- ½ cup non-fat Greek yogurt 114 g
- 1 cup cilantro minced (50 g)
- Half a lime juiced (20 g)
Instructions
- To make the cauliflower rice, heat a large skillet over medium, high heat. Spray with avocado oil spray and add your cauliflower rice, salt and pepper. Cook for about 15 minutes, stirring often. I like to cover it for the first 5 minutes or so, and then off and on after that to help it soften faster. Cook until it’s nice and tender. It may take longer than 15 minutes.
- When your cauliflower is nice and soft, add the garlic, and coconut milk and cook for 1-2 more minutes stirring well. Turn off the heat and add the Greek yogurt, combining well. Stir in LOTS of cilantro and a squeeze of fresh lime. Add additional salt and pepper to taste.
Notes
*Cauliflower: Feel free to use fresh riced cauliflower or throw a head in your food processor to “rice” your own.
**My coconut milk was 5 fat per ⅓ cup serving for reference.
Cauliflower can be hard on some of our bellies. I just try not to eat a huge portion if I’m worried about digestive problems! But this one was hard to resist. SO light and SO good!
MFP: Lillie Eats and Tells Coconut Cilantro Sticky Cauliflower Rice
Nutrition
Serving: 200gFiber: 4.1gCalories: 90kcalFat: 2.5gProtein: 7.3gCarbohydrates: 10.5g
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