Coconut Cauliflower Rice

by | Updated: October 4th, 2018 | Read time: 1 minute

The idea of remaking conventional dishes with vegetables has certainly grown on you. For pasta night, you’ll gladly toss out traditional noodles in favor of “zoodles” or spaghetti squash pasta. When the big game is on TV, you’ll cook cauliflower “wings” instead of chicken. Got burrito bowls or stir-fry on the menu? Serve this coconut cauliflower rice. Made with coconut cream and savory spices, it’ll become your new, favorite side dish.

Coconut Cauliflower Rice in Wooden Bowl |

Makes 2-1/2 cups


12 oz. frozen cauliflower rice
1/2 cup coconut cream
3/4 tsp. ground cumin
3/4 tsp. ground coriander
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup fresh cilantro, chopped


  1. In a saucepan over medium heat, heat cauliflower to thaw, about 5 minutes. Stir to break up frozen chunks.
  2. Add coconut cream and spices to pan. Stir to combine, turn heat to low and cover to allow flavors to cook together.
  3. Spoon into serving bowl and top with freshly chopped cilantro.
  4. Serve immediately. Refrigerate leftovers for up to 2 days.
Pamela Higgins

Pam Higgins, Certified Health Coach, AADP received her credentials from The Institute for Integrative Nutrition in 2010. Pam is the Founder of Total Health Counseling, LLC and She is a sensitive foodie and focuses on teaching clients about eating delicious food with pleasure. Pam will show you how to access your blueprint for healthy eating and lifestyle so you can be your best. Pam healed herself from years of chronic digestive and skin inflammation by accessing her own blueprint for healthy living and helps her clients find foods that nourish + balance their bodies. Pam lives in South Florida with her husband, Heman and dog, Cali. Contact Pam directly via email at