I have successfully tried this recipe using chicken breast fillets for a Lime and Coconut Chicken Cauli-Rice, using the same ingredients but changing the chicken for prawns. This recipe may also be used for lamb or beef.
I enjoy the fuller flavourings that garlic, onion and fresh green chilli provide in my meals and have sauteed the prawns in this – however you may omit in this recipe. Fortunate to have bagged interesting Paleo ingredients during my recent trip to NYC, the coconut amionos used in this recipe add to the flavour. Fish sauce that is sugar-free may be obtained from a fully stocked Chinese grocer, which works brilliantly in this recipe.
This recipe is bit like fried rice, but with a tropical flair. The coconut milk gives it this flair. If you do not enjoy coconut milk, use chicken stock instead but your cauli-rice will not be as creamy, although the lime will add loads of flavour to give this dish the tropical taste.
Making cauliflower rice is simple, a quick refresher for the cauli-rice recipe :
To start, prep your cauliflower, removing the green leaves and core. Discard the leaves and core. Chop the cauliflower head into pieces that are small enough to fit into the feed tube of your food processor, and shred using the shredding blade or pulse using the chopping blade until the cauliflower resembles small pieces of rice. You can also shred the cauliflower florets by hand with a grater – you will want to keep the cauliflower pieces larger as they’re more manageable to grate that way.
It is simple! From there, you can steam the rice, fry the rice and serve it with dishes that call for rice – only this is super low carb, nutritiously dense and a fabulously healthy rice alternative.
1 tblsp extra virgin olive oil, coconut oil or ghee
400g de-veined and shelled prawns
3 cups cauliflower rice, uncooked
1 cup sugar and preservative free coconut milk, preferably home made
1/2 cup chicken stock, sugar and preservative free, preferably home made
zest and juice of 1 fresh lime
2 tblsp thinly sliced spring onion
2 tblsp coconut amino’s or sugar-free fish sauce
Himalayan or Sea salt and seasonings of your choice to taste
Optional are finely chopped onion, green chilli, cumin seeds and freshly ground garlic. Fresh coriander for garnishing.
- Heat oil of choice over medium heat in a large flat bottomed pan or pot that has been pre-heated. Add the (onions, cumin seeds and chilli) prawns (or chicken pieces) and saute until cooked through
- Add the remaining ingredients,mix well and cook until the cauli-rice has softened and all the liquid has been absorbed.
- Garnish with more spring onion and / or fresh coriander and serve with a fresh, crisp salad.