Keto Coconut Cauliflower Rice recipe is a mildly spiced South Indian cauliflower dish cooked with coconut and tempered with various spices. It is delicious and is also easy to make. It's Paleo, keto, low carb, and vegan.
Today, I am sharing a keto version of coconut rice made with cauliflower rice. As we all know cauliflower is a low-carb vegetable and go-to solution for vegetarian keto recipes.
This is easy to make recipe at home when you are on Ketogenic Diet (Keto Diet) or low-carb diet. Also, check 20+ Keto Indian Food Recipes from my blog.
This Coconut Cauliflower Rice
- is healthy, delicious, and totally rich
- is paleo, vegan, gluten-free, and low-carb
- requires just a few minutes of prep work and is cooked in less than 10 minutes
- Good lunch box option.
Ingredients
Then gather all the ingredients required to make coconut cauliflower rice.
How to make Coconut Cauliflower Rice
Firstly separate cauliflower into florets and stalks. Wash thoroughly. Mince or grate florets with the help of a grater or food processor to resemble fine rice or couscous. You can also use frozen cauliflower rice from the store, but I would definitely recommend making it at home, which is inexpensive and healthy.
Heat 2 tablespoon of coconut oil in a kadai. Add mustard, cumin seeds, hing, and let the mustard and cumin crackle.
Add curry leaves, dry red chili, green chili, ginger, and roasted peanuts. Saute for another 1 minute.
Then add fresh shredded coconut & saute it for 1-2 minutes until the coconut is slightly browned.
Now add cauliflower rice and salt, mix well, cover with a lid, and cook on medium-low heat for 2 to 3 minutes, stirring in between. Turn off the flame.
Coconut Cauliflower Rice is Ready & serve hot with greek yogurt.
What goes well with Coconut Cauliflower Rice?
FAQs
You can store riced cauliflower (uncooked) for up to 7 days in the fridge, or up to 3 months in the freezer. You can store riced cauliflower (uncooked) for up to 7 days in the fridge, or up to 3 months in the freezer.
Coconut cauliflower rice can be frozen in a freezer-safe container. To reheat it, first, thaw on the counter for 2 hours and then microwave until warm.
Check out more Indian Keto|Low Carb recipes
- Keto Dosa|Almond Dosa
- Mushroom masala
- Cauliflower Soup
- Broccoli Spinach Soup
- Zucchini Sabzi
- Lauki Ki Sabji
Keto Coconut Cauliflower Rice
Ingredients
- 1.5 cups cauliflower rice
- ½ cup grated coconut (fresh or frozen)
- 2 slit green chilies
- 1 broken red chilies (optional)
- 1 teaspoon grated ginger
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds (jeera)
- 2 sprig curry leaves
- 1 tablespoon peanuts
- a pinch asafetida/hing (optional)
- 2 tablespoon coconut oil OR ghee OR olive oil
- salt as needed
Instructions
- Firstly separate cauliflower into florets and stalks. Wash thoroughly. Mince or grate florets with the help of a grater or food processor to resemble fine rice or couscous. You can also use frozen cauliflower rice from the store but I would definitely recommend making it at home which is inexpensive and healthy.
- Heat 2 tablespoon of coconut oil in a kadai. Add mustard, cumin seeds, hing, let the mustard and cumin crackle.
- Add curry leaves, dry red chili, green chili, ginger, and roasted peanuts. Saute for another 1 minute.
- Then add fresh shredded coconut & saute it for 1-2 minutes until coconut is slightly browned.
- Now add cauliflower rice, salt, mix well and cover with a lid and cook on medium-low heat for 2 to 3 minutes. Stir in between and turn off the flame.
- Coconut Cauliflower Rice is Ready & serve hot with greek yogurt.
Notes
- Frozen riced cauliflower also can be used.
- You can also use ghee or olive oil instead of coconut oil for this recipe.
Storage
- You can store riced cauliflower (uncooked) for up to 7 days in the fridge, or up to 3 months in the freezer.
- You can store cooked cauliflower rice in the fridge for up to 4 days.
Nutrition
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