I don’t eat cauliflower rice often. I’ve never been crazy about cauliflower to start off with, although the one exception to that rule is roasted cauliflower, because THAT stuff is magic. But really the problem was that I didn’t own a food processor. If you’ve ever tried to take a head of cauliflower and turn it into “rice” by either chopping it (snooooooze) or splitting it into 8 separate visits to your mini food processor (infuriating), you’ll understand where I’m coming from.
The good news for me now is that I was fortunate enough to get a food processor for Christmas. Why it took me until March to think about making some cauliflower rice, I have no idea. But I finally worked that out – I’m a genius, me.
If I’m being completely honest, the only reason I set out to make some cauliflower rice was to make a nice background and extra dish to complement a Thai Curried Scallops recipe I was working on. Good thing I did, because I ended coming up with this super simple, tangy and vibrant Lime & Coconut Cauliflower Rice recipe! It’s packed full of flavor from both fresh lime juice AND zest, which gives it a nice zingy quality that stands up well against pretty much any warmly spiced curry dish, which makes it delicious and versatile.
But my favorite thing about this cauliflower rice recipe is that it is simmered in coconut milk – none of that “lite” stuff here, thankyouverymuch! I can’t promise you that it tastes exactly like sticky rice – without enough starch that’s kind of impossible – but it does have a much closer mouthfeel to that type of rice because of the creaminess from the coconut milk. I may now be a little obsessed with varieties of cauliflower rice. You’re welcome!
This recipe is Whole 30 and Autoimmune Paleo compliant. Hoorah!Print
Lime & Coconut Cauliflower Rice
This cauliflower rice is simmered with coconut milk & lime juice. It is a great grain free side dish to curry dishes & is Whole 30 & AIP compliant.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- 1 tbl coconut oil or avocado oil
- 1 1/4 lb cauliflower florets (4 packed cups once “riced”)
- 1 can full fat coconut milk
- 1 cup unsweetened shredded coconut
- 1/4 cup lime juice (about 2 limes)
- 4 tsp lime zest (about 2 limes)
- 1/2 cup fresh cilantro, minced
- PREP: Add the coconut oil to a large pan over low-medium heat. While it is warming up, use the S blade of your food processor to “rice” the cauliflower by pulsing the florets into rice-sized pieces. You will need to do this in at least 2 batches so that you don’t get mush at the bottom of your bowl.
- FRY: Add the riced cauliflower to the pan and stir through to coat with the coconut oil. Cook for about 5 minutes to get rid of some the of the excess moisture in the cauliflower.
- SIMMER: Stir in both the coconut milk and shredded coconut. Add about three quarters of the lime juice. Bring to a simmer and turn the heat down slightly so that the pan doesn’t come to a boil. Simmer until tender and the liquid has been absorbed, about 10 minutes.
- SEASON: Pour in the last of the lime juice, along with the lime zest and fresh cilantro. Season to taste with salt. Stir through and cook until the lime juice has been absorbed.
This recipe is Whole 30 and Autoimmune Paleo compliant.
I love cauliflower rice, I will have to try this one, because I loved coconut rice, so this will be a great replacement.
Rach! This looks fabulous! I can’t wait to try it, once I get a food processor. I tried ricing cauliflower in my blender but (I don’t care what anyone says) that’s more trouble than it’s worth.
(side note: which site plugin are you using for your recipes? I like it so much more than mine!)
Try a box grater! Messy, but it should work 🙂
It’s Ziplist – the only problem with it is that if you are switching from another recipe plugin, it doesn’t convert recipes itself. I had to do them manually, which sucked BIG TIME!
Ah… good to know. Thankfully I only have one or two recipes so far to convert. But I know I’ll be posting more, so I’m glad to have found this plugin early. Thanks so much!
How many servings does this make? I’d like to increase it to serve 30 as a side dish. I’m in Belize helping at a children’s home and am proposing a new menu to include more produce. Thanks for your help!
Wow, what an awesome thing you’re doing! We split this between four people as a side to a curry dish, but if you’re feeding children or a mixture of children or adults, I would say about 6 servings. Hope that helps! 🙂
Have you tried making extra then freezing? Does it freeze well
I don’t think cooked cauliflower rice would work, since I suspect it would come out mushy. I know of some people who “rice” the cauliflower and then freeze it raw to save a little time on prep, though I haven’t done that myself.
That’s exactly what happened. I’m annoyed.
Would bags of frozen cauliflower rice work to make this?
Absolutely! You may want to start off with a slightly smaller amount of liquid and perhaps reduce the cooking time a little, as the frozen riced cauli may be a little softer to start off with.
I used frozen cauliflower, worked well 🙂 still working on liking cauliflower But tasty enough to eat 🙂
Rach, I love your site and your recipes. I’m on AIP but also doing Keto at the same time with no dairy. Keto requires very low carb and high fat. I’m having a devil of a time finding recipes that fit both sets of restrictions. Any ideas for me?
Thank you for your kind words, Eva! If you haven’t already, I highly recommend you check out my girl Cristina at The Castaway Kitchen, both her site and IG. She knows all about Keto AND the AIP, so I’m 111% sure she would be a great place for you to start 🙂