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Coconut rice with cauliflower on a red plate.
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5 from 1 vote

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.
Prep Time10 minutes
Cook Time45 minutes
Resting Time5 minutes
Total Time55 minutes
Course: Side Dishes
Cuisine: American
Keyword: Brown Rice Recipes, vegan sides
Servings: 6 Servings
Calories: 248kcal

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

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