A Chicken Mole Enchilada is not a low calorie dish, it’s about balance so I decided that I wanted a lighter side, hence the Coconut Cauliflower “Fried Rice”. It’s really easy to prepare and goes well with Mexican and Thai dishes. The coconut flour absorbs moisture and helps the cauliflower “fry” instead of steam.
Coconut Cauliflower “Fried Rice”
A KitchenInspirations Original Recipe
Makes about 1 L or 8 cups coconut cauliflower “fried rice”
Ingredients:
- 2 heads cauliflower, washed and chopped roughly
- 1/2 cup coconut flour
- salt and pepper to taste
- 2 tbsp EVOO
Directions:
- Add cauliflower to the bowl of your food processor (blender or emersion blender will not work), plus a few times until cauliflower resembles rice. Add the coconut flour and pulse to combine.
- Season with salt and pepper.
- Heat the EVOO in a large Dutch oven, add the cauliflower rice in batches (we don’t want to steam it, just heat it and give it a rough fry, like fried rice). Continue until all of the “rice” has been fried. Keep warm until ready to serve.
Notes:
- Coconut flour absorbs moisture so the coconut cauliflower rice actually retains a similar texture to rice.
- Coconut flavour may not work with all dishes but it was absolutely wonderful with the Chicken Mole Enchiladas.
- You may also add some spices to this dish, like cumin or coriander but the mole was flavourful enough, I did not want to confuse the palette.
Based on 15 servings.
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