Coconut Lime Cauliflower Rice

5 from 3 votes
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Infused with coconut milk and bursting with zesty lime flavor, this Coconut Lime Cauliflower Rice recipe is a healthy and delicious addition to any meal!

cauliflower rice in cast iron skillet


Cauliflower Rice Recipe

Welcome to a culinary tropical escape with our Coconut Lime Cauliflower Rice! Simmered in creamy coconut milk and sparked with zesty lime, this riced cauliflower recipe is the refreshing, guilt-free side dish you’ve been searching for.

Have you experimented with cauliflower rice yet? If not, prepare for a revelation. Cauliflower rice is an excellent low-carb, grain-free alternative to traditional rice that hits that “satisfaction spot” but keeps it light and healthy. And when you infuse it with the exotic tastes of coconut and lime, you have a flavor fiesta that’ll make your tastebuds dance.

serving riced cauliflower in a bowl

Why You’ll Love Riced Cauliflower

You know how things go during the summer – lounging by the pool, hanging out on the porch with your sister eating broccoli cheese veggie dip, and drinking all the strawberry pom mojitos? Well, now add this tropical cauliflower rice to the mix and you’ll feel less guilty about your choices. ? NO? Here are a few reason why that might turn into a YES.

  • Flavorful. The combination of coconut milk and lime transforms humble cauliflower into a delectable tropical side dish.
  • It’s versatile. Serve it alongside any protein for a well-rounded meal.
  • Cauli rice is low in carbs and calories but high in nutritional value, perfect for maintaining a healthy lifestyle without compromising taste.
Cauliflower florets in the bowl of a food processor.

How To Rice Cauliflower

  • Start with fresh cauliflower florets and pulse them in a food processor until they break down into rice-like grains. Don’t let the food processor run continuously—pulsing is the key. Over-processing will result in a mushy texture.

How To Make Coconut Lime Cauliflower Rice

Let’s be real and honest – cauli rice without flavor? HARD PASS. But add some coconut milk and lime, and I am IN. Remember to scroll down to the recipe card for the complete recipe.



  • Add cauliflower florets to the bowl of your food processor and pulse until the cauliflower looks like rice.
  • Heat olive oil in a skillet over medium-high heat. Add onions and saute until tender. Stir in the garlic and cauliflower rice; cook for 1 minute.
  • Add coconut milk; continue to cook for about 10 minutes, or until the coconut milk is adsorbed. Stir in lime zest and juice, and season with salt and pepper.
Cooking cauliflower rice in a dark skillet.

Tips, Swaps, and Additions

  • Choosing Cauliflower: The color of the cauliflower should be uniform with no dark spots or blemishes.
  • Size Matters: Do not overcrowd your food processor when ricing your cauliflower. Rice it in batches.
  • Pulse, Don’t Blend: When processing, use the pulse function on your food processor to avoid creating cauliflower puree. You’re aiming for small, rice-like grains. If you’re short on time, pre-riced cauliflower, available in many grocery stores, works well too.
  • Use a Large Skillet: When cooking your riced cauliflower, use a large enough skillet to allow the cauliflower to spread out and cook evenly.
  • For an added protein punch, toss in some cooked shrimp or chicken.
  • Jazz up your dish with finely chopped red bell peppers for extra color and crunch.
  • Can’t handle dairy? Use a non-dairy alternative to coconut milk.
Coconut lime cauliflower rice served in a bowl and garnished with cilantro and lime.

Serving Suggestions


  • Prepared cauliflower rice should be stored in an airtight container in the fridge for up to 5 days. You can also freeze it for longer storage.
  • Reheat on the stove or in the microwave, adding a little water if necessary to prevent it from drying out.
  • Uncooked cauliflower rice can be stored in the refrigerator for up to 3 days. If you want to keep it longer, freeze it in airtight containers or heavy-duty freezer bags.


More Cauliflower Recipes

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5 from 3 votes

Coconut Lime Cauliflower “Rice”

This Coconut Lime Cauliflower "Rice" recipe is cooked in coconut milk, then loaded with fresh lime juice and lime zest! This is the ideal healthy side dish to any meal!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 Serves


  • 1 head cauliflower,, cut into florets
  • 2 tablespoons extra virgin olive oil
  • 1 small yellow onion,, diced
  • 3 cloves garlic,, minced
  • 1 cup canned organic lite coconut milk,, stirred
  • 1 whole lime,, zested and juiced
  • salt and fresh ground black pepper,, to taste
  • chopped fresh cilantro or parsley,, for garnish, optional
  • lime wedges,, for serving, optional
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  • Add cauliflower florets to the bowl of your food processor and pulse until cauliflower looks like rice. You may have to do this part in batches, depending on the size of your food processor.
  • Heat olive oil in a nonstick skillet over medium-high heat.
  • Add onions and saute for 2 to 3 minutes or until tender. Stir in the garlic and riced cauliflower; cook for 1 minute.
  • Stir in the coconut milk and continue to cook for about 10 minutes or until the coconut milk is adsorbed.
  • Remove from heat and stir in lime zest and lime juice. Season with salt and pepper; taste for seasonings and adjust accordingly.
  • Garnish with chopped cilantro or parsley and serve with lime wedges.


  • Coconut Milk: Do not use coconut milk in a carton. You can get canned coconut milk at your local grocery store. Please stir it well before adding the coconut milk to the cauliflower rice.
  • Look for a fresh cauliflower that is firm with compact florets. The color of the cauliflower should be uniform, with no dark spots or blemishes.
  • No Crowding: Do not overcrowd your food processor when ricing your cauliflower. It’s better to work in batches than to end up with inconsistently processed cauliflower.
  • Pulse, Don’t Blend: When processing, use the pulse function on your food processor to avoid creating cauliflower mush. You’re aiming for small, rice-like grains.
  • Season Well: Cauliflower rice is like a blank canvas and takes on the flavors of whatever you cook it with. Don’t be shy with herbs, spices, or other flavor enhancers.
  • Experiment: Don’t be afraid to experiment with different flavors and additions. Cooking the cauliflower rice in different broths or with added sauces can also change and enhance the flavor.


Serving: 1g | Calories: 255kcal | Carbohydrates: 16g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Sodium: 54mg | Potassium: 654mg | Fiber: 5g | Sugar: 6g | Vitamin C: 79mg | Calcium: 57mg | Iron: 2mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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  1. Jen W says:

    This was awesome. We steamed our cauliflower rice for 3-4 minutes. In skillet, did the onions and use 6 garlic cloves (we love garlic), added the 1 cup of coconut milk from can, an we cooked to let it absorb. This resembled a risotto which is my favorite. What is great is the coconut flavor is not so strong but I do not like lime, so we used TRU-LEMON sprinkles and WOW! This was delicious! My teen son loved it and now this a family favorite. So glad we tried it! Thank you!

    1. Katerina Petrovska says:

      That’s wonderful to hear! I am very glad you and your family enjoyed it! Thank you for chiming in! 🙂

  2. Jill says:

    I found your recipe over a year ago and make it all the time for myself, but just served some to my 20month old son for the first time and he loves it too! As we speak he is literally trying to like the inside of the bowl! Thanks for some awesome flavor!

    1. Katerina Petrovska says:

      That’s great to hear! I am very happy you and your son enjoyed it! Thank YOU! 🙂

  3. Jenn says:

    This was fabulous! I’d never had cauliflower rice before bc I don’t super love bland ol’ cauliflower. But this had so much flavor! I am absolutely making it again. I’m thinking it would go well with…. maybe teriyaki chicken? And Hawaiian bread rolls or something?
    Anyway, thank you!

    1. Katerina Petrovska says:

      So happy to hear that! I am very glad you enjoyed it! Thank YOU! 🙂

  4. Eda says:

    I’ve been using cauliflower-rice to make “lazy”cabbage rolls…. fry up some bacon and onions, add cauliflower rice and sauerkraut. Sauté for a bit longer and serve with whatever else you are eating. I serve mine with roast beef or chicken….
    no tomato sauce in these cabbage rolls as this would be the Ukrainian or Polish version….

  5. Mary L Tagye says:

    I can’t stand cauliflower! Can you make this with cabbage instead? Do you have a recipe for cabbage rice?

  6. Cindy says:

    Why not use coconut milk from a carton? In what ways is it different from the canned coconut milk?

    1. WS says:

      Coconut milk in the carton has a much lower fat content than coconut milk in a can. It’s like the difference between skim milk and half and half.

  7. Beverly Ross-Ford says:

    I do many cauliflower recipes and I always say “great cauliflower”. However the coconut milk/lime combo in this recipe seemed to neutralize the strong cauliflower favor and it tastes like creamy rice pilaf. So delish! I used frozen riced cauliflower and microwaved it for 3-4 mins before starting the recipe. Love your recipes but don’t eat honey. Plan to try sticky thighs with brown Sweve. It will be different but I think it will be good.

    1. Katerina Petrovska says:

      I am very happy you enjoyed this recipe! Thank YOU! 🙂

  8. Emily says:

    Can you use frozen cauliflower rice for this? I hate ricing my own!

  9. Jodi says:

    This was soooooo yummy!!! Thank you for the recipe!!

  10. Sheila says:

    I plan on making this, it looks fabulous. Can someone tell me how many servings per recipe. I looked and could not find where it told me.

    Thanks to anyone who knows.

    1. Jane says:

      The recipe says 4 servings (I found it when I went to print it.)