It was the best of times, it was the worst of times. I’m talking about moving. The excitement of exploring life in a new city and decorating a new home, quickly turns in to one big headache with Murphy’s Law rearing its ugly head. In the midst of the chaos, I realized three things: 1. moving is exhausting 2. I have a food processor obsession 3. coconut ginger cauliflower rice is the bomb.
Soooo moving and cauliflower rice are not even remotely related, I know. But after repeated days eating fast food and pizza, I was MORE than ready to start eating the ‘usual’ again. And I wanted to make something that was versatile for a bunch of different meals, that I could throw in the refrigerator and easily reheat.
This coconut ginger cauliflower rice makes the perfect Whole30 compliant, paleo, squeaky clean side dish or meal addition for a variety of meal options. Try it with grilled teriyaki chicken and pineapple. Or add roasted curried veggies for a meatless meal. Make a big ‘ol bowl of it with blackened fish and diced mangos. Use it as a base for this roasted bok choy and cauliflower coconut curry bowl. Or just eat it straight from the pot as you curl up in a corner and wonder how you’re ever going to unpack all those boxes…
Update: since writing this post I actually have unpacked all the boxes (!) and paired this recipe with Wicked Spatula’s paleo sesame chicken dish. A-MAZING.
On a side note, don’t ever move 8 months pregnant. Just don’t. Even if you think you are tough and it won’t be that bad. Also, if you’re food blogger make sure you buy a house that has the perfect natural light when you need it most (during toddler nap time). I don’t care how amazing the house is, no perfect light between 12:30-3pm = DO NOT BUY.
I’ll get over the light thing and I know I won’t be pregnant forever. I’m sure I’ll also get over sleeping on an air mattress for a week while we waited for all of our stuff to arrive. Maybe I’ll get over my beloved and now broken Pottery Barn wall sconces. I may get over the site of the floor under the refrigerator that had never been cleaned. But I’ll never get over cauliflower rice. It’s just so dang versatile and such a brilliant, healthy alternative to rice.
Buuuuut plain ‘ol cauliflower rice is not very good (just throwing that out there). Just think of boiled cauliflower – mmmm tasty right?! No. Cauliflower rice needs to be ‘doctored up’ a bit. My usual cauli rice of choice is either this cauliflower fried rice recipe or cauliflower rice with lime juice, cilantro, and a ‘lil himalayan salt. And now coconut ginger cauliflower rice has been added to the cauliflower rice of fame list.
To make this seriously simple, quick, and easy dish, grab a food processor (or choose from one of the four you own) and get to work!
Cut the head of 1/2 large cauliflower into small florets and pulse in a large food processor until the cauliflower is transformed in to small, rice-like pieces. This should yield around 4 cups. Pour the cauliflower rice into a medium pot and add the coconut milk, minced ginger, salt, and scallions. Bring mixture to a simmer for around 10 minutes, until cauliflower is slightly soft and flavors have combined.
Serve immediately or let cool and store in the refrigerator for reheating later!
- ½ head of a large cauliflower
- 1 cup full-fat coconut milk
- 2 tablespoons minced ginger
- 2 scallions, chopped
- ¼ teaspoon salt
- Cut ½ large head of cauliflower into small florets and pulse in a large food processor until the cauliflower is transformed in to small, rice-like pieces. This should yield around 4 cups
- Pour the cauliflower rice into a medium pot and add the coconut milk, minced ginger, salt, and scallions
- Bring mixture to a simmer over medium/high heat for around 10 minutes, until cauliflower is slightly soft and flavors have combined
- Serve immediately or store in the refrigerator to reheat later