Beyond the Bite Coconut Cauliflower Rice

(Serves 4-6)


  • 1 head of cauliflower
  • 2  tbsp of coconut oil
  • 1/2 cup coconut cream
  • 1 tsp sea salt
  • 1 cup chopped green onion
  • 2 limes (optional)


  • In a food processor fitted with the shredder attachment, shred one head of cauliflower.
  • Heat coconut oil in a large frying pan on medium heat until hot, then add in cauliflower and stir around.
  • Add in coconut cream and sprinkle with sea salt, stirring the mixture around until the coconut cream is fully incorporated.
  • Cover the frying pan, turn the heat to low, and allow it to steam for 9 minutes.
  • Remove the top, turn the heat to medium, and stir in the chopped green onion, allowing the rice to cook for another 1-2 minutes, then serve, garnishing with lime wedges if desired.

Recipe Notes

I get my coconut cream from putting a can of coconut in the fridge overnight and scooping out the cream that is on the top.  You can also purchase pure coconut cream