Coconut Cauliflower Rice

Posted by Jacqueline Claudia on

We go coco-loco for this cauliflower alternative to coconut rice for many reasons. For starters, it tastes amazing, is simple to make and is super healthy for you. Like other cruciferous vegetables, cauliflower is loaded with antioxidants and vitamin C which are powerful tools in the fight against diseases. Cruciferous vegetables are those that have four adjoining leaves at the base of the plant. When you flip a whole head of cauliflower over you will see a pattern that resembles a cross, yep, that’s how you know it’s a cruciferous vegetable. This recipe is also Paleo friendly and low in carbohydrates. It would fit well into a Pescatarian Keto diet. Like broccoli, cabbage and Brussels sprouts, cauliflower can easily be found year-round in your local produce aisle and many markets are even offering it “pre-riced” if you choose to cut out a step from this simple to execute recipe. Pair with our Barramundi with Mango Sriracha Chutney and check out our recipe for an Island Painkiller to completely transport yourself to the sunny Caribbean!


2  Cups cauliflower rice
1 Tbsp. coconut oil
1 garlic clove, minced
3 Tbsp.. coconut milk
1 Tbsp. lime juice
1 tsp.  lime zest
2 Tbsp. fresh chopped cilantro
1 Tbsp. sliced scallions

1 Tbsp kosher salt


Note: A large head of cauliflower will yield approximately 4-5 cups of cauliflower rice. We used half of the head to yield 2 cups.

Chop cauliflower into florets.  Pulse gently in a food processor until pieces look like long grain rice.

In a heavy bottom sauce pan, heat coconut oil over medium heat. Add in garlic and cauliflower rice and sauté for 2-3 minutes. Add in remaining ingredients and simmer over low heat for 10 minutes, stirring frequently, until flavors are well developed and cauliflower is tender.

Garnish with scallions and serve!


Recipe and Photos by Chef Gerrie Bouchard