cauliflower rice ingredients in a skillet on the grill
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This is the lightest and healthiest version of coconut rice yet. It gets its spice from the pepper, it’s crunch from the nuts and it’s yumminess from the coconut oil, milk and shaved coconut. This coconut and cashew cauliflower rice is delicious.

An important note here: when cauliflower became all the rage as a substitute for rice, I immediately thought “hey, it looks like rice, it’s a veggie and this will be good.” My mistake? The products I used. I grabbed frozen cauliflower and immediately decided I hated that vegetable. I haven’t eaten a lot of it over the years but I immediately did not like it. There was a real pungent smell and it was like mush on my tongue. This was not going to work. BUT, I kept hearing about it and seeing these great recipes so I kept trying. Finally, one day I’m at the supermarket in the produce department and saw a bag of fresh cauliflower pearls. I bought that and it changed my whole opinion…it wasn’t the vegetable I didn’t like, it was the version/product I was buying. Frozen just does not work for me. (It may be fine for you but if you’ve experienced the same thing I did, try fresh.)
Of course, now I also buy my own head of cauliflower and break it up in my food processor but for convenience and a great go to food to have on hand, the already broken down fresh veggie in the produce department is the way to go. I use it for stir-fries, in soups, etc.

And that is all I have to say about that!!! Buy fresh…on cauliflower there is no substitute as far as I’m concerned.

To get started, heat the coconut oil in a large skillet on your stove top or grill.  Add the white and light green parts of the scallions and the Serrano peppers.  Cook for about 3 minutes until the veggies are soft and fragrant.  Add the cumin seeds and stir for about a minutes.

onions in a skillet on the grill

Add the coconut milk and cook for another minute.  Then, add the cauliflower, salt and pepper and stir and cook for about five minutes to soften the cauliflower.  Don’t overcook.  You still want the cauliflower to retain its structure and be slightly firm.  If you need to add a little more coconut milk, go right ahead.

milk and onions in a skillet on the grill
cauliflower in skillet

Add the coconut, dark green onion, cashews and zest of the lime.  (save the lime for another use).

Taste and adjust seasoning if needed.  Serve the rice with wedges of fresh lime for one tasty side dish.

up close view of all rice ingredients in a skillet

Do you like this recipe?  Do you  like fresh veggie side dishes?  Be sure to try some of my other favorites.

Elote Corn Ribs Recipe (Riblets)

Spicy Pineapple and Basil Coleslaw

Roasted Asparagus with Toasted Breadcrumbs and Almonds

Acorn Squash, Feta, Pomegranate & Cinnamon Glaze

 

mixed ingredients in a skillet
cauliflower rice ingredients in a skillet on the grill

Coconut And Cashew Cauliflower Rice

A delicious take on coconut rice uses cauliflower rice, serrano peppers, unsweetened coconut flakes and cashews to create the perfect side dish for fish and chicken.
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course General, Sides
Cuisine General
Servings 8 Served
Calories 56 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients
 
 

  • 16 Oz. Bag of riced or pearl cauliflower (produce department)
  • ½ Cup Unsweetened Coconut
  • 1 Tbsp. Coconut Oil
  • ½ Serrano pepper, thinly slices
  • 5 Green onions (scallions), chopped – dark green and white separated
  • 1 Tsp. Cumin seeds
  • ¼ Cup Chopped Cashews
  • ¼ Cup Light coconut milk (plus more to taste)
  • Salt and Pepper to taste
  • 2 Limes, one zested and one cut into wedges for serving

Instructions
 

  • Heat the coconut oil in a large skillet on the stovetop or grill. Add the white and light green parts of the scallions and the Serrano peppers to the pan and cook until soft and fragrant. About 3 minutes.
  • Add the teaspoon of cumin seeds and stir until fragrant. About one minute.
  • Add the coconut milk and cook for about one minute. Add the cauliflower and salt and pepper liberally. Stir everything together and cook for about 5 minutes to soften the cauliflower but it should be slightly firm. (Add a little more coconut milk if needed.)
  • Stir in the coconut, dark green onion, cashews and zest of the lime. (Save that zested lime for another use) Taste. Add more salt and pepper if needed. Serve this rice with wedges of lime on the side.

Nutrition

Calories: 56kcalCarbohydrates: 2gProtein: 1gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gSodium: 3mgPotassium: 43mgFiber: 1gSugar: 0.4gVitamin A: 8IUVitamin C: 0.1mgCalcium: 7mgIron: 1mg
Keyword healthier choice, nuts, sides, vegetables
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