Paleo Cauliflower Recipes

Paleo Thai Chicken and “Rice”

  • Author: Louise Hendon
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Lunch, Dinner
  • Cuisine: Thai


  • 1 head of cauliflower
  • 1 Tablespoon freshly grated ginger
  • 3 eggs (can omit for AIP)
  • 3 chilies (can omit for AIP) – pick your favorite
  • 3 cloves of garlic, crushed
  • Meat from a whole chicken (or use 3-4 cooked chicken breasts), shredded
  • Salt to taste
  • Coconut oil to cook with
  • 1 Tablespoon coconut aminos or tamari soy sauce (optional)
  • 1/2 cup cilantro, chopped (for garnish)


  1. Break the cauliflower into florets and food process until it forms a rice-like texture (may need to be done in batches).
  2. Place the cauliflower into a large pan with coconut oil and cook the cauliflower rice (may need to be done in 2 pans or in batches). Keep the heat on medium and stir regularly.
  3. In a separate pan, scramble the eggs in some coconut oil. Add the scrambled eggs to the cauliflower rice.
  4. Add in the ginger, garlic, and the chopped chilies.
  5. When the cauliflower rice is soft, add in the shredded chicken meat.
  6. Add in the coconut aminos/tamari soy sauce and salt to taste. Mix well.
  7. Garnish with cilantro.
  8. Best served with a bowl of Thai chicken broth as well (recipe here).


All nutritional data are estimated and based on per serving amounts.


  • Serving Size: 1 large bowl
  • Calories: 350
  • Sugar: 4 g
  • Fat: 11 g
  • Carbohydrates: 9 g
  • Fiber: 4 g
  • Protein: 55 g