Lime and Coconut Cauliflower Rice
Last Updated on September 24, 2020 by Betty Davies
Easy make this lime and coconut cauliflower rice is so quick to make! Fresh and vibrant, it’s perfect to serve as a healthy alternative to rice. Made with simple ingredients and far from bland!
This delicious vegetable side dish is wonderfully fresh and zingy and made with a few simple ingredients, it’s a perfect addition to any weeknight meal! It’s a great way to get some extra veggies into your diet and it’s a great substitute for rice if you are looking to cut back on the carbs.
It’s an easy way to add flavor to frozen cauliflower rice or make a batch of your own in a few minutes.
Why you will love this lime and coconut cauliflower rice!
- One pan: Everything just gets thrown into a skillet to cook, it doesn’t get much easier!
- Quick: It takes no more than 10 minutes to make this dish, even if you are making your own cauliflower rice.
- Make ahead: This flavored cauliflower rice keeps well in the fridge and is easily frozen. Perfect for meal prep.
- Dietary info: This side dish ticks so many boxes! It’s vegan, gluten-free and low carb.
Ingredients
- Cauliflower rice: You can use fresh or frozen cauliflower rice. Super high in fiber and B vitamins as well as antioxidants.
- Salt and pepper: A few pinches added to taste.
- Lime zest and juice: Use fresh rather than bottled for a real zingy flavor.
- Coconut milk: Use canned coconut milk not from the carton, and it’s best to use the cream from the top.
- Shredded coconut: Stirred in for extra sweetness.
- Garnishes: Fresh cilantro and a red chili pepper. Optional, but the cilantro adds a great freshness and the chili pepper adds some heat.
How to make lime coconut cauliflower rice
Be sure to scroll down for the full recipe!
- Add all ingredients to a skillet, except the shredded coconut.
- Cook until soft.
- Stir in the coconut flakes.
- Garnish and serve.
Recipe Variations
This recipe is pretty delicious as it is, but there are a few substitutes you can make:
- This is pretty zingy, so if you prefer a more subtle lime flavor, just leave out the lime zest.
- Add in some chili flakes with the cauliflower for a side dish with a kick.
- If you don’t like cilantro, you can garnish the dish with parsley to get that freshness.
Frequently Asked Questions
Making your own cauliflower rice is super simple and quick.
Remove the florets from the cauliflower and then pulse (don’t blend!) in a food processor or blender. Process it in batches, scraping down the sides when needed, until it resembles small grains of rice.
Once you have cooked this dish, let it cool before placing in the fridge. It will keep well for up to 4 days and can be reheated quickly on the stovetop to serve.
It’s always best to cook cauliflower rice before storing in the fridge otherwise it can develop quite a funky smell.
Yes, the cooked cauliflower rice freezes really well. Place the cooled rice into ziplocak bags and remove as much of the air as you can. It will keep well for up to 6 months.
You can cook the frozen cauliflower right from frozen, just heat it through in the skillet for a few minutes.
Serving Suggestions
This Thai inspired side dish can easily be used in place of anywhere you would usually use rice. Try it with:
- Poached Cod in Coconut Milk
- Beef Panang Curry
- Green or Red Thai curry
- Grilled shrimp
- Oven baked chicken breasts
- Use it as a base in a rice bowls with stir fried veggies and protein.
Recipe Notes and Tips
- If making your own cauliflower rice, don’t over process it. It just needs to be pulsed a few times or it will turn liquidy.
- Don’t overcook the cauliflower rice or it will become soggy. It just needs to be soft and heated through.
- Taste before serving and adjust salt and pepper if required.
More Easy Side Dishes
- Lemon Basil Pesto
- Whole Roasted Onions In Foil
- Creamy Garlic Mushrooms
- Crispy Fried Potato Slices
- Homemade Easy Cheesy Garlic Bread
If you’ve tried this recipe, be sure to leave a star rating and a comment below!
Lime and Coconut Cauliflower Rice
Ingredients
- 4 cups cauliflower rice (1 small cauliflower) (100g)
- salt and pepper
- zest of 2 limes
- juice of 1 lime
- 4 tablespoons coconut milk
- 1 tablespoon shredded coconut
- Fresh cilantro and a red chili pepper to garnish (optional)
Instructions
- Heat a large skillet on a medium heat.
- Add in the cauliflower rice, a few pinches of salt and pepper, lime zest and juice and the coconut milk.
- Mix together using a spoon and cook for 3 to 5 minutes, stirring occasionally, until soft.
- Stir in the coconut flakes.
- Garnish and serve.
Notes
- If making your own cauliflower rice, don’t over process it. It just needs to be pulsed a few times or it will turn liquidy.
- Don’t overcook the cauliflower rice or it will become soggy. It just needs to be soft and heated through.
- Taste before serving and adjust salt and pepper if required.
