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Jalapeno Ginger Cauliflower Rice (paleo friendly) | https://www.theroastedroot.net
Jalapeño Ginger Cauliflower Rice
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
Author: Julia
  • 1 head cauliflower grated with a box grater
  • 1 jalapeño seeded and finely chopped
  • 1 tablespoon fresh ginger grated
  • ½ cup full-fat canned coconut milk* from the can
  • ½ teaspoon ground cumin
  • Salt to taste*
  1. Remove the green stems from the cauliflower and cut it in half. Using a box grater, grate the whole head of cauliflower.
  2. Peel fresh ginger and grate it using the fine side of the box grater until you have about 1 tablespoon’s worth.
  3. In a large skillet or wok, heat the coconut milk over medium and add the jalapeno.
  4. Sauté for a minute then add the grated ginger, sautéing another minute or so.
  5. Add the grated cauliflower and stir everything together, allowing the cauliflower to soften.
  6. Once everything is fragrant and some of the liquid has burned off, turn the heat up to high and stir constantly. This will allow the cauliflower rice to get a nice crust on it for flavor.
  7. The rice is done when it has cooked down, is softened and has a little bit of a crisp on the outside.
  8. Serve in the same way you would regular rice!
Recipe Notes

*I used a scant teaspoon of salt, but that may be too salty for some folks. Start with ½ a teaspoon and go from there.