Cauliflower Rice and Cooking with Coconut Oil

Hey there!

I’ve been cooking a wee bit more these days. Only a wee bit. You know exactly how much that is, right? Good.

Last week I made a crazy good dinner that my husband reported was “ok.”



My reply was “Don’t people teach you to answer your wife a certain way?”

Wife: How do I look tonight honey?
Husband’s reply: Oh you look great dear!

Wife: How did you like dinner?
Husband: It was delicious!

Our conversation last night:
Me: How did you like dinner?
Him: It was ok.

Whoopty doo, Basil.

So I made this cauliflower rice all for myself. I know hubs won’t even take a stab at trying it. Which is fine. More for me!

Cauliflower Rice

– 1/2 head cauliflower
– salt and pepper

– Cut the cauliflower into florets and add it to your blender or food processor. Turn it on and blend/process until you have the consistency of rice.

Season with salt and pepper to taste.

Easy peasy!


I got the idea because I recently got the opportunity to review this cookbook, Cooking with Coconut Oil. (I know what you’re thinking. There’s no coconut oil in the recipe. But she has a KILLER recipe for flavored cauliflower rice, or couscous as she calls it, that I will definitely make next. I wanted to experiment with the rice before I made her recipe.)

I’ve cooked, baked, and eaten coconut oil raw so I was pumped to try it.

I think I read the entire book three times before deciding what to make first. I mean really… look at these gorgeous photos.

That’s pan fried pork chops with apple compote.

And those are sweet potato egg cups. #drool

My decision was quickly made up when I discovered I had all the ingredients on hand for the sandwich bread.

I followed the recipe almost to a T. I noticed half way through I only had crunchy almond butter and the recipe called for creamy. No biggie. Not like I was swapping apples for oranges.

But after it came out of the oven, I realized I left my coconut oil hanging out in the microwave. #fail

I was afraid the bread wouldn’t be good, and I would have to throw the whole thing away but it actually tasted really good so I can’t wait to make it again and see what the addition of the oil does for the taste and/or consistency.

I ate my first slice all by it’s lonesome, and then I topped another slice with almond butter and homemade strawberry rhubarb jam that I received from a client. SO good!

I really really enjoyed this book. I told you before; I’m a cookbook hoarder. And this one does not disappoint. FYI, It’s all paleo too, but she wasn’t trying to market it that way. I love her story, where she comes from, and what made her turn into a coconut oil loving gal.

Ps.. you should see her tat!

And guess what!? She is graciously giving away a book to one of you!!
Good luck!

a Rafflecopter giveaway


Open to US residents only. 



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5 Responses to Cauliflower Rice and Cooking with Coconut Oil

  1. AmyNo Gravatar says:

    I use coconut oil for most of my cooking to replace the olive oil I used to use. Its also great to rub on you skin, on scars and blemishes that you are trying to fade.

  2. Jen W.No Gravatar says:

    I love cooking with coconut oil but recently have been using it as a hair conditioner and face moisturizer. It’s all around GREAT!

  3. JodieNo Gravatar says:

    So the cauliflower is raw when you out it in the blender?? Love your blog! Thanks for taking the time post things!

  4. Pingback: Garlic Mashed Faux-taters and Winner of Cookbook Announced! | – Blog

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I'm Jolynn, a 27 year old fit mom of one, living a balanced life with a passion for food, health, and fitness. I am an ISSA Certified Personal Trainer and ISSA Specialist in Fitness Nutrition. Find out more on my About Me page. Thanks for stopping by my website!  Feel free to contact me at This email address is being protected from spambots. You need JavaScript enabled to view it.. I'd love to hear from you!


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