Indonesian Coconut Cauliflower Rice
This Indonesian Coconut Cauliflower Rice is a light, fragrant, and low-carb alternative to traditional coconut rice. Infused with garlic, shallots, and creamy coconut milk, this dish delivers the aromatic flavours of Southeast Asia while keeping things gluten-free, grain-free, and full of nourishment.
The desiccated coconut and optional turmeric add a rich, golden colour and depth of flavour, making this the perfect base for curries, grilled tofu, or stir-fried vegetables. It’s a quick and easy side dish that brings the warmth of Indonesian cuisine to your table!
Why You’ll Love This Recipe
Low-carb & grain-free – A healthier alternative to traditional rice.
Coconut-infused & fragrant – Creamy, light, and full of tropical flavours.
Easy & quick to prepare – Ready in just 15 minutes!
Versatile & customisable – Pairs perfectly with a variety of Southeast Asian dishes.
Indonesian Coconut Cauliflower Rice
Ingredients
- 1 whole cauliflower
- 1/2 cup coconut milk
- 1 tbsp coconut oil
- 2 garlic cloves minced
- 1/2 tsp turmeric
- 1 shallot minced
- 1/4 cup desiccated coconut
- salt and pepper to taste
- fresh coriander, spring onions to serve
Instructions
Prepare the Cauliflower
- Wash and dry the cauliflower, then grate it using a box grater or pulse in a food processor until it resembles rice.
Sauté the Aromatics
- Heat coconut oil in a large pan over medium heat.
- Add garlic and shallot (if using) and sauté for 2 minutes until fragrant and softened.
Cook the Cauliflower
- Add the riced cauliflower to the pan, stirring well to coat in the aromatic oil.
- Cook for 5-7 minutes, stirring occasionally, until the cauliflower begins to soften.
Infuse with Coconut Flavor
- Stir in the coconut milk, desiccated coconut, and turmeric.
- Cook for another 5 minutes, allowing the cauliflower to absorb the coconut milk and become tender.
Season & Serve
- Add salt to and pepper taste, adjusting as needed.
- Garnish with fresh coriander or green onion for an extra pop of color and freshness.