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Coconut Lime Cauliflower Rice

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.

Ingredients

Directions

  • 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

Storage

  • 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.

ENJOY!

More Cauliflower Recipes

coconut lime cauliflower rice in a bowl

Coconut Lime Cauliflower “Rice”

Katerina | Diethood
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!
5 from 3 votes
Servings : 4 Serves
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • 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.

Nutrition

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

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.

Course: Side Dish
Cuisine: American, American/Southwest, Caribbean
Keyword: cauliflower rice, coconut lime cauliflower rice, easy cauliflower recipe, how to make cauliflower rice, keto side dishes, low carb recipe
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