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You are here: Home / Course / Sides / Ginger Coconut Cauliflower Rice

Published January 29, 2014. By Alyssa Brantley 31 Comments

Ginger Coconut Cauliflower Rice

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One of the most popular recipes on my website is, “How To Make Cauliflower Rice” and lately I have been experimenting with how to cook the cauliflower rice more efficiently, in larger batches and with the intention of achieving a more “rice-like”, fluffy texture.

Since cauliflower is a vegetable, it is water-rich and I have found that when I cook it in a frying pan, even “dry-frying”, it still gets a bit water-logged for me.

One day, a couple of weeks ago, I was making a stir fry while simultaneously cooking a pot of stock and prepping some hard-boiled eggs for the week. I realized I was out of room on the stove-top and needed to get creative if I was going to get the cauliflower rice done in time for dinner.

I preheated the oven to 425F, grabbed two baking sheets and tossed the cauli rice out into a single layer. A sprinkle of salt and into the oven. I watched the trays pretty carefully and after about 15 minutes, it was perfect!

Ginger Coconut Cauliflower Rice from www.everydaymaven.com

Light, fluffy and much more “rice-like” than any cauliflower rice I have ever made before. My parents (who don’t eat Paleo) were so impressed, they said they could see themselves subbing it for rice more frequently than not!

Did you make this recipe? Please give it a star rating below!

Ginger Coconut Cauliflower Rice
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
 

Ginger Coconut Cauliflower Rice

Course: Sides
Cuisine: Asian
Keyword: Ginger Coconut Cauliflower Rice
Servings: 4 servings
Calories: 49 kcal
Author: Alyssa Brantley
5 from 3 votes
Print
Ingredients
  • 1 large head cauliflower approximately 15 to 16 ounces of florets, riced
  • 1 inch piece fresh ginger root peeled and grated
  • 1/2 teaspoon kosher salt
  • 1/4 cup unsweetened shredded coconut
  • chopped scallions for garnish optional
Instructions
  1. Preheat oven to 425F. Trim cauliflower and place florets in the food processor. Pulse until rice-like consistency is achieved (For a detailed tutorial, click here.)
  2. Transfer “rice” to a mixing bowl and use a microplane grater to grate fresh ginger into rice. Add kosher salt and mix until well combined.
  3. Spread rice out on two (unlined) baking sheets so it is in a single layer. Place in the oven and cook for 15 minutes, tossing rice at least once during cooking.
  4. Remove from oven and mix in unsweetened, shredded coconut until well distributed. Transfer to a serving dish, top with chopped scallions and Enjoy!
Nutrition Facts
Ginger Coconut Cauliflower Rice
Amount Per Serving
Calories 49 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 335mg15%
Potassium 511mg15%
Carbohydrates 10g3%
Fiber 4g17%
Sugar 2g2%
Protein 3g6%
Vitamin C 69.3mg84%
Calcium 39mg4%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

Ginger Coconut Cauliflower Rice from www.everydaymaven.com

 

Filed Under: Dairy Free, Gluten Free, Grain Free, Sides, Vegan, Vegetarian, Whole30

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Reader Interactions

Comments

  1. Susan Brooke says

    January 30, 2016 at 10:33 am

    great recipe! Don’t know if you ever tried it but I froze a fresh ginger root(was going away for a few days), and found it much easier to grate. Nice surprise. P.s gave it 5 stars on rate recipe, but site wouldn’t accept 5th star.

    Reply
    • EverydayMaven says

      February 2, 2016 at 1:49 pm

      I do the same with ginger Susan! Thanks for the heads up on the star thing – I’ll have to look into it!

      Reply
  2. Christina says

    September 14, 2015 at 7:42 pm

    Made this recipe tonight and all I can say is…WOW! Absolutely the best cauliflower rice I have tried. I followed the recipe pretty closely. The only thing I did different was I was heavier on the ginger and I mixed the green onion throughout, along with some fresh cilantro. I use the oven baked method. Oh and my coconut was the large organic toasted coconut flakes as that’s what I had on hand. OMG this was so delicious, had a hard time not eating the whole pan. May add a few crushed raw cashews next time too. Thanks so much for a wonderful EASY recipe!

    Reply
  3. Anja says

    September 3, 2015 at 9:56 am

    Best ever recipe for cauliflower rice! I’m on a completely grain free diet ordered by my doc and this is a lifesaver! I love Asian, East Indian and Thai foods that often require rice bases, and this “rice” works beautifully! I process lots of cauliflower and store it in 2 c. Quantities in the freezer. A few minutes of thaw time followed by 15 minutes in a 425 oven results in a lovely side dish. Thanks ever so much! You’re a real lifesaver to this grain free gal!

    Reply
    • EverydayMaven says

      September 3, 2015 at 4:46 pm

      Hi Anja! You’re so welcome – I am so glad this recipe is useful for you 🙂

      Reply
  4. Ann Laurence says

    June 16, 2015 at 8:01 pm

    I have made cauli rice before and thought it was just so-so. I am looking forward to trying this new method as it makes a lot of sense and it’s easy (my favorite thing). Just sad that out here in West Texas, we have no Trader Joe’s.

    Reply
    • EverydayMaven says

      June 17, 2015 at 1:28 pm

      Hi Ann,
      I hope this technique works for you – I hate the soggy “rice” and love the way it comes out in the oven.

      Reply
  5. Amy says

    May 6, 2015 at 9:58 pm

    Thank you for this recipe! I just tried it tonight and it was so easy to make & yummy to eat!

    Reply
    • EverydayMaven says

      May 7, 2015 at 9:32 am

      Glad to hear it Amy!

      Reply
  6. Pat Brabner says

    January 7, 2015 at 5:26 pm

    Thank you!! I’m going to try it;-))

    Reply
    • EverydayMaven says

      January 7, 2015 at 6:36 pm

      Enjoy it Pat!

      Reply
  7. Lily says

    May 8, 2014 at 4:16 am

    Thank you! 🙂 I don’t have much experience cooking with coconut so I wasn’t sure haha.

    Reply
  8. Lily says

    May 7, 2014 at 5:25 am

    Sorry if this is a stupid question, but is the coconut supposed to be dried or fresh? 🙂

    Reply
    • EverydayMaven says

      May 7, 2014 at 7:15 am

      Not stupid at all Lily, I used dried, unsweetened, shredded coconut. Enjoy!

      Reply
  9. Cari Lambert says

    April 9, 2014 at 2:40 pm

    Oh geez! I missed the “inch” symbol after the 1. Sorry!
    Thanks for your quick reply. 🙂

    Reply
    • EverydayMaven says

      April 10, 2014 at 2:51 pm

      No worries – hope you enjoy it!

      Reply
  10. Cari Lambert says

    April 9, 2014 at 2:13 pm

    How much ginger do you use??

    Reply
    • EverydayMaven says

      April 9, 2014 at 2:14 pm

      Hi Cari,
      It’s listed in the recipe – about a 1″ piece. Enjoy!

      Reply
  11. Norma Chang says

    February 3, 2014 at 4:14 am

    Like Jeanette, I have yet to make cauliflower rice, like your oven method.

    Reply
    • EverydayMaven says

      February 4, 2014 at 11:02 am

      The oven method makes it so easy Norma! I hope you try it 🙂

      Reply
  12. Jeanette | Jeanette's Healthy Living says

    January 30, 2014 at 8:25 pm

    I’ve beens seeing cauliflower rice pop up a lot lately and have yet to try it – love your latest technique – going to have to give it a whirl!

    Reply
    • EverydayMaven says

      January 30, 2014 at 8:33 pm

      Let me know what you think of it Jeanette!

      Reply
  13. Sylvie @ Gourmande in the Kitchen says

    January 30, 2014 at 7:36 pm

    Oh my gosh, I just did the same thing the other night and you’re right it really works well!

    Reply
    • EverydayMaven says

      January 30, 2014 at 8:07 pm

      Right? It is so much better this way Sylvie!

      Reply
  14. Hannah says

    January 30, 2014 at 8:11 am

    I just picked some cauliflower up and can’t wait to try this new method! I’m popping over to check out your guest post. 🙂

    Reply
  15. Debra Wallin says

    January 30, 2014 at 8:05 am

    I like this idea for cooking better than the microwave.

    Reply
  16. Joanne says

    January 30, 2014 at 3:56 am

    Ooo I love this technique! Definitely have to try it with my next batch of cauli rice!

    Reply
  17. [email protected] Riffs says

    January 29, 2014 at 8:30 am

    I haven’t made cauliflower “rice” in ages, and should — such good stuff. Love the flavors in this! Thanks.

    Reply

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