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Coconut Cauliflower

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.

Learn more about the health benefits of cruciferous vegetables, like cauliflower, here!

Servings: 2
Serving size: 3/4 cup


  • 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


  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!

Nutrition facts

Per Serving

calories: 180

fat: 17g

carbohydrates: 6g

sugars: 2g

protein: 2g

fiber: 3g

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


  • Thomas A McAtee Jr. moderator
    1 year ago

    Sounds interesting. For some reason though I just never could get into califlower. I tried it a few times but just couldn’t get into it. I did share this on FB, I know a lot that love it and would appreciate the recipe.

  • Samuel Taylor moderator
    1 year ago

    Riddler, you might like something I do with cauliflower! I like to do beats, carrots and cauliflower with a apple cider vinegar, balsamic, avocado oil, garlic, pepper and salt. Marinaded and roasted in the oven. It’s really good over some quinoa. I haven’t carb counted this meal, but I don’t believe it would be very high (I’m not sure what your diet plan is). (:

    -Samuel, Team

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