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Cauliflower rice with lime and cilantro.
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5 from 1 vote

Toasted Coconut Cauliflower Rice

Toasted coconut cauliflower rice is a delicious side dish for everyone! We love to serve it with our Jamaican Jerk Chicken.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dishes
Cuisine: American, Grain Free, Keto, Vegan, Whole30
Servings: 4 servings
Calories: 211kcal

Equipment

Ingredients

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

How to store and freeze cauliflower rice
  • 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.

Nutrition

Calories: 211kcal | Carbohydrates: 11g | Protein: 4g | Fat: 19g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1214mg | Potassium: 572mg | Fiber: 3g | Sugar: 3g | Vitamin A: 22IU | Vitamin C: 75mg | Calcium: 48mg | Iron: 3mg