Toasted coconut cauliflower rice is a keto and Whole30 lifesaver! This creamy low-carb side dish is overflowing with coconut flavor. Crunchy toasted coconut adds a layer of texture that is delicious.
When I am following a low-carb eating approach, cauliflower rice shows up in a lot of recipes. Let's face it, after a while it gets BORING!
My goal was to make everyday riced cauliflower so good you would want to eat a whole plate of it.
The flavors of coconut, lime, and cilantro are a classic combination in Caribbean rice dishes. They Pair perfectly with Jamaican Jerk Chicken, Roasted Sweet Potatoes, and Mango Salsa.
What sets this homemade coconut cauliflower rice apart from the competition is the addition of toasted coconut. You'll love the crunchy texture and flavor that it exhibits.
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Why this recipe works
- Great low carb rice alternative. Whole30, Keto, and Paleo-friendly! Many low-carb recipes call for cauliflower rice. Check out this great recipe from 40aprons.
- An explosion of coconut flavor! The more coconut the better right? We use coconut oil, coconut milk, and toasted coconut flakes.
- Frozen cauliflower is great too. Don't want to go through the trouble of ricing your own cauliflower? Buy frozen riced cauliflower, it works great!
- Perfect for Indian or Thai Curry. Our quick and easy side dish is the perfect healthy option for white rice.
Ingredients
Ingredient Notes
- cauliflower - make sure to inspect the cauliflower, so it's free of brown spots
- shredded coconut - only unsweetened coconut flakes for this recipe
- coconut oil - adds a delicious coconut flavor to this side dish
See recipe card for quantities.
How to make this recipe
1. Cut cauliflower into small florets making it easier to process.
2. Place cauliflower into a food processor fitted with a blade attachment.
3. Pulse until the cauliflower looks like rice. Do this in a couple of batches.
4. Add coconut oil to a large pan. Cook riced cauliflower for five minutes or until soft. Add in coconut milk and cook until the liquid is absorbed. Season with salt, lime juice, lime zest, chopped cilantro, and toasted coconut.
Swaps and Substitutions
- Swap broccoli for cauliflower. Most markets sell frozen riced broccoli in the freezer section.
- Avocado oil will work if you are not going for a coconut flavor.
- Play around with different spices and variations. Turmeric, Spicy Mexican, Lemon Garlic, and Sesame Ginger are some fun flavors.
- Add chopped pineapple and fresh ginger for a delicious combination.
- Use an instant pot in place of a large pan. Turn on the saute function to cook cauliflower for 1 minute. Secure with a lid and set to high pressure for 1 minute. Manual release and fluff with a fork.
Equipment
- Food Processor
- Chef Knife
- Cast Iron Skillet
How to store cauliflower rice
- After ricing cauliflower in the food processor, transfer to ziplock bags and place into the freezer.
- If stored in the refrigerator, cauliflower will keep for 4 days. You can store it in the freezer for 2 months in ziplock bags.
- Defrost cauliflower rice 1-2 hours before cooking. Just lay the ziplock bag on the counter.
Chef Tips
- You will have coconut milk leftover. Pour into icecube trays and freeze. This is great for smoothies or other recipes.
- Store leftover rice in an airtight container in the refrigerator for 3-4 days.
- Make sure to use a full-fat brand of coconut milk. My favorite brand is Thai Kitchens coconut milk.
- Cut cauliflower into small pieces before ricing. This will allow the food processor to do its job consistently.
- Frozen cauliflower rice makes this recipe quick and easy.
Frequently Asked Questions
Yes! Cauliflower rice only contains 2 grams of carbohydrates in 1 cup. A big reason why it's a staple in many low-carb diets.
Cauliflower takes on whatever flavor you cook with. Onions, garlic, coconut milk, herbs, and citrus will add flavor!
Cauliflower rice will last two months in the freezer. I like to make a big batch of cauliflower rice and freeze them in ziplock bags.
Cauliflower rice is low in carbs, making it a great choice on a ketogenic diet. One cup of rice contains 45 grams of carbs, whereas one cup of cauliflower only has 2 grams of carbs.
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📖 Recipe
Toasted Coconut Cauliflower Rice
Equipment
Ingredients
- 1 head cauliflower riced
- 2 tablespoons coconut oil
- 2 teaspoons salt kosher
- 1 cup coconut milk
- 1 lime zested, and juiced
- 2 tablespoons cilantro chopped
- ¼ cup shredded coconut toasted
Instructions
- Cut cauliflower into small florets.
- Using a food processor with the blade attachment, pulse the florets. Do this in two batches.
- Toast shredded coconut in a 350 degree oven for 5 minutes or until golden brown.
- Heat coconut oil in a large pan. When the oil is hot, add in riced cauliflower. Season with salt. Cook for 5 minutes until the cauliflower is tender.
- Pour in the coconut milk and cook for 2 minutes or until the cauliflower absorbs the liquid.
- Turn off the heat. Add in cilantro, lime juice and zest. Top with toasted coconut flakes.
Video
Notes
- After ricing cauliflower in the food processor, transfer to ziplock bags and place into the freezer.
- If you store it in the refrigerator, cauliflower will keep for 4 days. You can store it in the freezer for 2 months in ziplock bags.
- Defrost cauliflower rice 1-2 hours before cooking. Just lay the ziplock bag on the counter.
mikecleavenger
Coconut cauliflower rice is a great low-carb option. The addition of toasted coconut flakes adds a nice crunch and texture to this side dish. This recipe goes great with Jamaican Jerk Chicken.