Coconut and Cauliflower Rice with Cashews

By June 19, 2017June 29th, 2020Side, Vegetarian/Vegan

This is a healthy, tasty, side dish or  enjoy just as it is, so Yummy


  • 2 teaspoons coconut oil
  • 1 teaspoon chopped brown onion
  • ½ teaspoon cinnamon
  • 1½ cups grated cauliflower
  • pinch ground cumin
  • pinch ground turmeric
  • pinch chilli flakes
  • 100ml coconut milk
  • 30ml water
  • 2 tablespoons roasted cashews finely chopped


  • 1 *extra teaspoon roasted cashews roughly chopped
  • 1 tablespoon parsley or coriander leaves


  • Heat coconut oil in medium size pan over medium to high heat
  • Add onion and cinnamon, stir while cooking till onion softens and is golden brown
  • Add grated cauliflower to the onion mix, along with the cumin, turmeric and chilli. Mix well and cook for 2-3 minutes
  • Add water and coconut milk, stir to combine, cover with lid and cook for 10 minutes
  • Add the finely chopped cashews and stir while cooking for another 2 minutes
  • The cauliflower will thicken and fluff up as it is cooking.


Garnish with the *extra cashews and parsley/coriander leaves

Serve with my Chicken Satay with Peanut Sauce

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