CRAZY GOOD Coconut Herbed Cauliflower Rice (AIP/Paleo)
Prep time
Cook time
Total time
This recipe is AIP-friendly
Serves 4
Recipe type: Sides & Sauces
Serves: serves 4
  • 1 tablespoon coconut oil
  • 4 cups riced cauliflower (approximately half a medium cauliflower)
  • 2 cm piece of ginger, finely grated
  • 2 garlic cloves, peeled and crushed
  • 1 teaspoon coconut sugar
  • Finely grated zest and juice of 3 limes + fresh lime wedges to serve
  • 2 tablespoons coconut milk
  • ¼ teaspoon fish sauce
  • 1 tablespoon coconut aminos
  • 1 bunch each mint and coriander (cilantro), leaves finely chopped
  1. Heat coconut oil in a large skillet over medium heat. Add riced cauliflower and stir so the melted coconut oil is evenly distributed. Cover with a lid so the cauliflower steams. Cook until tender, about 6-7 minutes. Set aside to cool.
  2. Using a mortar and pestle, pound the ginger, garlic and sugar into a paste. Stir in lime zest and juice, coconut milk, fish sauce and coconut aminos.
  3. Place cooled cooked cauliflower rice and herbs into a bowl. Add ½ cup of the dressing and toss to combine.
  4. Add extra dressing to taste. Reserve any remaining dressing to serve.
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