Fragrant, comforting, and easy to serve as a complete meal, Keto Coconut Cauliflower Rice is a vegetarian Indian, South Indian main course made with cauliflower rice, grated coconut, and slit green chilies in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indian, South Indian

Ingredients

  • 1.5 cups cauliflower rice
  • 1/2 cup grated coconut ((fresh or frozen))
  • 2 slit green chilies
  • 1 broken red chilies (optional)
  • 1 teaspoon grated ginger
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds (jeera)
  • 2 sprig curry leaves
  • 1 tablespoon peanuts
  • a pinch asafetida/hing ((optional))
  • 2 tablespoon coconut oil (OR ghee OR olive oil)
  • salt (as needed)

Method

  1. Firstly separate cauliflower into florets and stalks. Wash thoroughly. Mince or grate florets with the help of a grater or food processor to resemble fine rice or couscous. You can also use frozen cauliflower rice from the store but I would definitely recommend making it at home which is inexpensive and healthy.
  2. Heat 2 tbsp of coconut oil in a kadai. Add mustard, cumin seeds, hing, let the mustard and cumin crackle.
  3. Add curry leaves, dry red chili, green chili, ginger, and roasted peanuts. Saute for another 1 minute.
  4. Then add fresh shredded coconut & saute it for 1-2 minutes until coconut is slightly browned.
  5. Now add cauliflower rice, salt, mix well and cover with a lid and cook on medium-low heat for 2 to 3 minutes. Stir in between and turn off the flame.
  6. Coconut Cauliflower Rice is Ready & serve hot with greek yogurt.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.