Crispy Coconut Cauliflower Rice
- Colleen M.READER REVIEW"This was really special! Perfect to serve with pineapple shrimp. Loved it!"
1 medium/large cauliflower 4 tbsp. coconut oil ½ tsp. Old Bay seasoning 3 tbsp. sweetened coconut flakes 2 tbsp. panko breadcrumbs sprinkle of garlic powderINGRED
FULL RECIPECrispy Coconut Cauliflower RiceYIELD2 servingsTYPEside dishTIME45 minutesLEVELbeginner
Pre-heat oven to 450 F. (230 C.) Chop a cauliflower into small florets. No need to be fancy, you’re just chopping them small enough to nicely fit into the fo
2.Fill food processor half-way with florets and chop into coarse “rice.” Make sure to only fill half-way, chop, remove into a large bowl and repeat in batches.
3.Into your large bowl of cauliflower rice, add 4 tbsp. liquid coconut oil, ½ tsp. Old Bay seasoning, a small sprinkle of garlic powder and 3 tbsp. coconut fl
NOTE: If your cauliflower rice is a little too cold and the coconut oil hardens into balls in the rice, place the bowl in warm/hot water and stir until oil re-liqu
4.Evenly pour cauliflower rice onto a foil-lined baking sheet without patting it down, spreading it to the edges. Bake for 20 minutes.
5.Remove pan and sprinkle with 2 tbsp. panko breadcrumbs, use a spatula to flip and mix it around on the pan, then re-distribute evenly again to the edges, withou
6.Bake for 15-20 more minutes, until edges are brown. Remove with spatula and serve.