Spicy Coconut-Lime Cauliflower Rice. (Vegan)
Spicy Coconut-Lime Cauliflower Rice (Vegan)
I’ve been wanting to try out cauliflower as rice now for a while, and it turned out better than expected!
The cauliflower basically takes on the flavor of anything you cook it with, so one can only imagine the possibilities here. You could use this as rice inside of a burrito, with your favorite stir-fry dish, as a side on Thanksgiving…you name it!
Cauliflower is a cruciferous veggie (liver-loving) which promotes detoxification in the body and is especially wonderful to eat in the winter months. It’s also packed full of antioxidants which, if we’re being honest here, we all could use a bit more of on a daily basis! Here is a bit more info, if you’re curious!
Ingredients:
- 1 Head cauliflower, rinsed and cut into florets
- 1 lime, juiced
- 1 Tbsp coconut oil
- Fresh springs of mint
- 1 tsp chili powder
- Hunk of fresh ginger (thumbnail sized piece)
- 1 Tbsp agave (or raw honey if vegitarian)
- Lime zest for garnish
Directions:
- Mix Cauliflower florets in a food processor until pieces are small and rice sized. Don’t over mix as the cauliflower can get mushy!
- Blend the lime juice, coconut oil, honey, ginger and chili powder in a high-speed blender.
- Soak the cauliflower rice with the lime sauce for about 10 minutes while
- Eat it raw or heat it up in a pan with some additional coconut oil and chili powder. Top with lime zest. Yowza…this stuff is delicious!
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As a D-1 collegiate athlete with a background in nutrition and anatomy, and an internship with a naturopathic center for healing, Caley Alyssa found herself wanting to help people achieve healthier, happier lives. She quickly came to realize that she wanted to promote preventative and therapeutic methods encouraging active, energetic lifestyles rather than focusing on treatment centered around prescription drugs and the increasingly paramount “band-aid” mindset. In 2006, Caley moved to San Francisco and began to study yoga completing her 200 hour training with Yoga Tree with Janet Stone, Darren Main and Elise Lorimer. From there she went onto study with Shiva Rea and obtained a certification to work with children and at risk youth. In 2010, Caley’s quest to bring health and happiness to others lead her to enroll with the Institute of Integrative Nutrition in New York to become a Holistic Health Coach, registered with the American Drugless Practitioners. Caley now lives in Los Angeles with her husband. She designs and leads seasonal cleanses for individuals, yoga studios and corporate businesses sharing her lifelong journey of finding balance, wellness and happiness in all aspects of life!
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Lorin Arnold
Blogger at The VeganAsana
Associate Editor for Elephant Food
Co-Editor for Elephant Family
Looks interesting – just might have to try that!
The addition of the honey takes it out of the vegan category, am I right?
It does, but you could substitute agave syrup.
You’re correct! You can use agave instead if you’re keeping it vegan.
Wow… That sounds amazing! I'm definitely going to give this a try!
I love your recipes! Keep 'em coming!
Thanks, Ashley!
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YUM!!
Making this tonight – looks yummy!!
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