Preparation: 10 minutes
Cook: 15 minutes
Servings: 3-5 servings
Difficulty Level: Easy


  • 1 head cauliflower cut into florets
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 yellow onion , diced
  • 3 garlic cloves , minced
  • 1 cup canned organic lite coconut milk , stirred*
  • 1 whole lime , zested and juiced
  • salt and fresh ground pepper , to taste
  • chopped fresh cilantro or parsley , for garnish, optional
  • serve with lime wedges on the side , optional



  1. Place cauliflower florets in a food processor and pulse until broken down into rice-size pieces. Do not let the food processor just run because you’ll end up with white mush. Pulse Pulse Pulse.
  2. Heat Extra Virgin Olive Oil in a skillet; add onions, then add cauliflower ‘rice’, salt, and pepper. Saute.
  3. Add coconut milk; continue to saute.
  4. Stir in lime juice and lime zest and voila.
  5. Let me know if you loved it!
  6. ENJOY!





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