Skip to Accessibility Menu Skip to Login Skip to Content Skip to Footer

Coconut Cauliflower

Meryl Krochmal - MS RD CSP CDCES

By Meryl Krochmal - MS RD CSP CDCES

Cauliflower is a great alternative to high carb sides such as rice, potatoes, and pasta. This recipe features riced cauliflower which has a very similar texture to rice and a very mild flavor. Try serving this dish with your favorite chicken or fish recipe.

Servings: 2
Serving size: 3/4 cup

Ingredients

  • 1.5 cups riced cauliflower
  • 1 tbsp olive oil
  • ¼ cup shredded coconut (unsweetened)
  • 2 tbsp chopped walnuts
  • 2 tbsp unsweetened vanilla almond milk
  • Pinch of salt

Directions

  1. In a medium size skillet, heat olive oil on medium heat
  2. Break up frozen cauliflower
  3. Add cauliflower to skillet, continue to heat on medium heat
  4. Mix in almond milk, shredded coconut, chopped walnuts, and pinch of salt
  5. Heat mixture over medium heat for 7 to 10 minutes, stirring mixture every minute
  6. Enjoy!

By providing your email address, you are agreeing to our privacy policy. We never sell or share your email address.

More on this topic

Kiwi Salad image

Recipe

Kiwi Salad

Cauliflower Thyme Shepherd's Pie image

Recipe

Cauliflower Thyme Shepherd's Pie

Nutrition facts

Per Serving

  • calories: 180
  • carbohydrates: 6g
  • fat: 17g
  • fiber: 3g
  • protein: 2g
  • sugars: 2g

Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.


Join the conversation

or create an account to comment.
poll graphic

Community Poll

Did you know that diabetes is a risk factor for developing chronic kidney disease?