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!
Coconut Ginger Cauliflower Rice
- Yield: 4 cups 1x
- 1/2 head of a large cauliflower
- 1 cup full-fat coconut milk
- 2 tablespoons minced ginger
- 2 scallions, chopped
- 1/4 teaspoon salt
- Cut 1/2 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