š½ļø Serves: 6Ā
šŖ Prep Time: 10 minsĀ
š„ Cook Time: 15 minsĀ
āļø Net Carbs: 5g per serving Ā
šŖ Protein: 3g per serving
ā
No added sugar and no seed oils
Light, fluffy, and gently toasted - this coconut cauliflower rice brings a fragrant, tropical twist to your low-carb plate. Toasted coconut adds subtle sweetness and texture, while ghee keeps it rich and clean. Perfect with curries, grilled fish, or satay.Ā
IngredientsĀ
- Cauliflower - 1 head (approx. 1kg)
- Desiccated coconut - 60gĀ
- Ghee, for fryingĀ
- Fine sea salt, to seasonĀ
Letās Begin!Ā
Step 1 - Prep the cauliflower
Remove outer leaves, wash, and cut in half. Grate on the fine side of a box grater (or pulse in a processor to 'rice')
Step 2 - Squeeze out moisture
In batches, wrap the riced cauliflower in a clean tea towel and squeeze firmly to remove as much liquid as possible (this keeps it light and fluffy).
Step 3 - Cook the cauliflower (in batches)
Heat a wide pan over mediumāhigh with a spoon of ghee. Add half the cauliflower, season with a pinch of salt, and sautĆ© 3-4 mins until just cooked - dry and slightly nutty, not steamed. Transfer, wipe the pan, and repeat with the rest.Ā
Step 4 - Toast the coconut
Set a dry pan over low heat. Add desiccated coconut and toast, stirring, until golden and fragrant.
Step 5 - Finish
Return all cauliflower to the pan (or a bowl) and fold through the toasted coconut. Taste and adjust salt.
Serve!Ā
Spoon alongside Thai red curry, grilled salmon, satay skewers, or pile into bowls with crunchy veg and your favourite fu:di dressing.Ā
Chefās Tip!Ā
The trick to perfectly fluffy cauliflower rice is to cook it in batches - here we do two for 4 servings so it doesnāt get soggy. For a fresh lift, finish with a squeeze of lime and a sprinkle of chopped coriander, or for extra aroma, bloom a pinch of turmeric or curry powder in the ghee for 30 seconds before adding the cauliflower. Itās meal-prep friendly too! Just cool completely, then reheat in a dry pan to keep it light and fluffy.Ā
