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.
Carbs have been making me very sleepy lately (this getting old stuff stinks), so I’m trying to watch what I eat. I’d love to make this rice–though it might be a hard sell for Bill 🙂
LikeLiked by 1 person
Super creative. I know I have some coconut flour somewhere too. GREG
LikeLiked by 1 person
Hi, Eva. It’s a great idea to use coconut flour and even grater to make this light “fried rice”. I agree with Norma: coconut oil sounds like a wonderful idea!
LikeLike
So interesting using coconut flour in this dish Eva! Thanks for sharing 😀
LikeLike
I love cauliflower in many ways & yours is a try out for me!. It sounds very yummy!
LikeLiked by 1 person
Thank you so much Sophie, that’s is very nice of you to say.
LikeLiked by 1 person
Cauliflower is really becoming popular – very much back in fashion. I have heard of cauliflower rice but never made it or seen it. Thanks for sharing! I will have to make this xx
LikeLiked by 1 person
Thank you kindly Charlie, it certainly has had a resurgence in popularity, in fact, during our winter months, we had a time cauliflower was as expensive as $8.99 a head, virtually unheard of. Now it is a bit more reasonable since Ontario grows cauliflower.
LikeLike
Would never have thought to use coconut flour! Mainly because it’s an ingredient I rarely stock. 🙂 Gotta get some, though — love the idea of this. Very creative — thanks.
LikeLiked by 1 person
Thank you John, I bought coconut flour on a whim and tried to create a recipe for coconut macarons using the coconut flour instead of ground almonds and it flopped because the flour absorbed most of the moisture from the meringue so I kept that little tidbit in my mind and pulled it out when developing this recipe. It worked like a charm!
LikeLike
Combining cauliflower with coconut flour is such a great idea I would use coconut oil instead of EVOO though.
LikeLiked by 1 person
What a great idea Norma, I would have as well, but I had recently run out and hadn’t replenished at that time. Thank you for your kind words.
LikeLike
I adore cauliflower rice. The addition of coconut flour is interesting. I wonder if it adds many calories?
LikeLiked by 1 person
Hi Liz, it adds about 7 calories, not much for the flavour and the purpose of keeping it dry.
LikeLike
Very pretty side dish.
LikeLiked by 1 person
Thank you kindly, Maria, it was quite tasty indeed.
LikeLike
It sounds like a great side dish!
LikeLiked by 1 person
Thanks Angie, it really is, can’t wait to have it again.
LikeLike