by AdobeStock/Maren Winter
25 min
DURATION
15 min
COOK TIME
10 min
PREP TIME
2 servings
SERVINGS
Ingredients
- 1 head cauliflower, cut into florets
- 2 tablespoons coconut oil
- 1/3 cup regular coconut milk
- 2 tablespoons minced cilantro, plus more for garnish
- 2 tablespoons fresh lime juice
- 2 teaspoons honey, coconut palm sugar or brown sugar
- 3/4 teaspoon sea salt
- 8 to 10 raw shrimp, peeled and deveined
- Chopped cashews, for garnish, optional
Directions
- Place cauliflower in food processor and pulse until mixture looks like rice grains.
- Heat coconut oil in skillet over medium-high heat. Add and sauté cauliflower “rice” for 5 minutes. Add coconut milk, cilantro, lime juice, honey and sea salt, and cook for another 10 minutes, or until cauliflower “rice” is tender.
- About 5 minutes before cauliflower “rice” is done, add shrimp to pan, and cook until pink.
- Divide mixture evenly between 2 bowls, and garnish with extra cilantro and cashews, if desired.
Pick a healthy substitute for white rice by learning how to make cauliflower rice with a food processor. Combine with shrimp for a healthy twist on a rice bowl.
This dish is amazing. Who knew you could turn a vegetable like cauliflower into “rice”? The tropical, coconut-lime flavor will delight your taste buds, and the shrimp makes it complete. If preferred, you can grill or pan-fry the shrimp instead of adding them to the sauté. Add a drizzle of good-quality olive oil and a sprinkling of flaky sea salt to the finished bowls.
Try more healthy one-bowl comfort foods.
