Indonesian Coconut Cauliflower Rice
This Indonesian Coconut Cauliflower Rice is a simple, fragrant, and flavorful way to elevate your meals while keeping them light and nourishing. It’s the perfect pairing for curries, satay, or grilled tofu, bringing a touch of the tropics to your plate!
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.