Paleo Coconut Milk Rice

Transform your mealtime with this flavorful and creamy Paleo Coconut Milk Rice, a wholesome and dairy-free alternative to classic rice dishes. Made with riced cauliflower, this one-pan recipe boasts the rich, velvety taste of coconut milk paired with sautéed onion, garlic, and subtle hints of salt and black pepper for a perfectly balanced flavor. Cooked in coconut oil, this low-carb side dish is not only paleo-friendly but also packed with nutrients, and the fresh cilantro garnish adds a vibrant, aromatic touch. Ready in just 30 minutes, it’s a quick, gluten-free option that pairs beautifully with your favorite mains while keeping things light and satisfying.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 large head Cauliflower
• 1 cup Coconut Milk
• 2 tablespoons Coconut Oil
• 1 small Onion
• 2 cloves Garlic
• 0.5 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoons Fresh Cilantro

Directions

Step 1

Begin by preparing the cauliflower rice. Remove the leaves and the core from the cauliflower. Coarsely chop the cauliflower into florets, and then use a food processor fitted with the grating attachment to 'rice' the cauliflower. Alternatively, you can grate the florets using a box grater.

Step 2

Finely chop the small onion and mince the garlic cloves. Set these ingredients aside.

Step 3

In a large skillet, heat 2 tablespoons of coconut oil over medium heat. Add the chopped onion and sauté for 2-3 minutes, until soft and translucent.

Step 4

Stir in the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.

Step 5

Add the riced cauliflower to the skillet and stir well to combine with the onion and garlic mixture.

Step 6

Pour the coconut milk over the cauliflower rice and stir to incorporate all ingredients. Season the mixture with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper. Stir well.

Step 7

Continue cooking the cauliflower rice over medium heat for about 5-7 minutes, or until it reaches your desired consistency. Stir occasionally to ensure even cooking and prevent sticking.

Step 8

Once the cauliflower rice is creamy and cooked through, remove the skillet from heat.

Step 9

Chop the fresh cilantro and sprinkle it over the prepared coconut milk rice, stirring to distribute evenly.

Step 10

Serve the Paleo Coconut Milk Rice warm as a delicious and satisfying side dish.

Nutrition Facts

Serving size	(1195.8g)

Amount per serving	% Daily Value*
Calories	606.8

Total Fat 30.9g	0%
Saturated Fat 24.5g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 2443.0mg	0%
Total Carbohydrate 76.4g	0%
Dietary Fiber 19.0g	0%
Total Sugars 37.9g
Protein 18.1g	0%

Vitamin D 0IU	0%
Calcium 244.5mg	0%
Iron 4.5mg	0%
Potassium 2963.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.4%

Protein: 11.0%

Carbs: 46.6%