Cauliflower Coconut Brown Rice

There's so much flavor in this cauliflower coconut brown rice. It gets a little zip from jalapeño peppers and is the perfect accompaniment for your favorite curry.

It's not often that I try to trick my husband into eating something that he doesn't like, but this Cauliflower Coconut Brown Rice was an exception. I learned long ago that mushrooms, no matter how small, will be detected immediately by my fungi-phobic mate. This then leads to glances of mistrust and the picking-through-the-food routine.

I can't say I blame him. If he tried to switch the toothpaste on me, that would be grounds for banishment to the couch. Even after 10 years of marriage, we can't agree to use the same brand of toothpaste. He is loyal to Crest, and I will take a tube of Colgate to the grave with me. Don't mess with my Colgate!

Despite my husband's proclaimed dislike for all things coconut and the feeling of guilt that was beginning to creep into my conscience, I carried on with my plans to make coconut rice. I based this dish on a recipe by Vikram Vij and it is a perfect accompaniment to Vij's Rich & Savory Chicken Curry.

When I put this on the dinner table, my husband not only polished off the first helping, but went back for a hearty second helping. Deception successful and cook forgiven.

In a medium saucepan, combine 1 cup brown rice, 2 cups water, and 2 teaspoons salt, and place over high heat. Bring the mixture to a boil. Reduce heat to low, cover, and cook for approximately 45 minutes, or until all of the water is absorbed. Remove the rice from the heat and let it sit, uncovered, for 5 minutes. Fluff with a fork.

In a large frying pan, heat avocado oil over medium-high heat. Add the chopped onion. Cook until the onions are turning dark brown, 7 to 8 minutes. Add chopped garlic and cook for an additional 2 minutes, stirring constantly. Add fresh ginger and jalapeño pepper, finely chopped. Cook for 1 more minute, stirring.

Add cauliflower and cook for about 5 minutes, stirring occasionally.

Add coconut milk (stir it well first) and bring to a boil. Reduce the heat to low and cook for 6-8 minutes, or until the cauliflower is tender, but not mushy.

Pour the cauliflower mixture into the cooked rice and stir well. Serve and garnish with chopped fresh cilantro.

Cauliflower Coconut Brown Rice

There's so much flavor in this cauliflower coconut brown rice. It gets a little zip from jalapeño peppers and is the perfect accompaniment for your favorite curry.

5 from 1 vote

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Course: Side Dishes

Cuisine: American

Keyword: Brown Rice Recipes, vegan sides

Prep Time: 10 minutes

Cook Time: 45 minutes

Resting Time: 5 minutes

Total Time: 55 minutes

Servings: 6 Servings

Calories: 248kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

• 1 cup brown rice preferably basmati or jasmine brown rice
• 2 cups water
• 1 teaspoon kosher salt
• 2 tablespoons avocado oil or canola oil
• 1 medium onion finely chopped
• 3 garlic cloves finely chopped
• ½ large jalapeño pepper finely chopped (membranes removed)
• 2 cups cauliflower florets (from ½ medium cauliflower)
• 1 cup coconut milk stirred well
• Cilantro for garnish

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Instructions

• In a medium saucepan, combine brown rice, water, and salt, and place over high heat. Bring the mixture to a boil. Reduce heat to low, cover, and cook for approximately 45 minutes, or until all of the water is absorbed. Remove the rice from the heat and let it sit, uncovered, for 5 minutes. Fluff with a fork.
• Heat the oil in a large nonstick skillet set over medium-high heat. Add the onion and cook until the onions are turning dark brown, 7 to 8 minutes.
• Add garlic and cook for an additional 2 minutes, stirring constantly. Add ginger and jalapeño pepper, finely chopped. Cook for 1 more minute, stirring.
• Add cauliflower and cook for about 5 minutes, stirring occasionally. Add coconut milk and bring to a boil. Reduce the heat to low and cook for 6-8 minutes, or until the cauliflower is tender, but not mushy.
• Pour the cauliflower mixture into the cooked rice and stir well. Serve and garnish with chopped fresh cilantro.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in WP Recipe Maker calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Serving: 0.18of the recipe (⅙) | Calories: 248kcal | Carbohydrates: 29g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 409mg | Potassium: 303mg | Fiber: 2g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 20mg | Calcium: 34mg | Iron: 2mg

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