paleo coconut milk “rice”

I have spoken about the benefits of breakfasts in my pancake post only, but today I actually feel like a warm breakfast is the only thing which can make me wake up – supported by my beloved cappuccino (I use the Dallmayr caps compatible with my DeLonghi Nespresso machine, honestly the best roast and it’s a Munich local).

I do not want to be repetitive but I think I also mentioned my 2015 found love for cauliflower, when sharing my go to recipe for cauliflower tortilla (naan/ flatbread/ wrap/ pizzabase …), and there are so many amazing sounding recipes out there in the paleo world – I promised myself to give some a go, if the fit my macros #IIFMM #LOL


cauliflower milk "rice"
Still can not believe I never ate this amazingly versatile veggie before going gluten-free and (desperately) looking for alternatives to substitute bread (mainly to dunk and dip in sauces). So just a quick recap what cauliflower can actually contribute to your diet and overall well-being, because it is a surprising load:

  • Fights inflammation
  • Provides high levels of vitamins and minerals
  • Improves digestion and detoxification
  • Supports weight loss and weight management
  • Preserves eye health

Does not sound too bad, does it? Especially the fact that cauliflower as a cruciferous vegetable with a low glucose level makes the detoxification of body and skin really noticeable, plus I do not mind the extra vitamin C and vitamin K boost.

So while I am rambling, guess what’s bubbling on my stove?




  • Servings: 1
  • Difficulty: easy
  • Print
The first meal of the day is also a great opportunity to sneak in some of that two to three cups of vegetables it’s recommended we all eat daily.
  • 130g | 1 cup of cauliflower rice
  • 60 ml coconut milk
  • 1 tsp coconut oil
  • glass of water
  • sweetener of your choice (liquid stevia, honey, agave nectar …)
  • cinnamon, vanilla powder/ extract (optional)
  • toppings like granola, fruit, chia seeds (optional)
  1. Start by ricing your fresh (not defrosted) cauliflower in the food processor by pulsing a couple of times, the finer the rice the faster it cooks, but make sure it does not turn into cauliflower puree.
  2. Heat coconut oil in a pan and add the coconut milk and the cauliflower rice and bring it to a shimmer whilst stirring everything up.
  3. Pour a little bit of water at times, make sure the mix is always a bit more liquid to avoid the cauliflower burning.
  4. Add sweetener and spices to your liking and occasionally stir the milk “rice” whilst letting it bubble away on low heat for about 20 minutes.
  5. If you feel like the mix gets to dry, add some water again.
  6. After the 20 minutes of simmering and stirring, the rice should be nice and soft, but again, not puree like. Top with fruits or paleo granola to your liking.



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