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Easy Coconut Cauliflower Rice Recipe

Tender cauliflower rice cooked with garlic, coconut oil, and unsweetened coconut milk for a savory, lightly creamy side dish. Fresh lime juice and cilantro add a bright finish.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large head, or 4-5 cups rice Large head cauliflower, about 2 pounds, or prepared cauliflower rice
  • 1 tablespoon Coconut oil
  • 2 cloves Garlic, finely minced
  • 1/2 cup Unsweetened full-fat coconut milk
Seasoning and Finish
  • 1/2 teaspoon Kosher salt, plus more to taste
  • 1/4 teaspoon Black pepper
  • 1 tablespoon Fresh lime juice
Optional Garnishes
  • 2 tablespoons Fresh cilantro, chopped
  • 1-2 tablespoons Unsweetened shredded coconut

Method
 

Step-by-Step
  1. Cut the cauliflower into florets. Pulse the florets in a food processor in short bursts until they resemble rice, taking care not to process them into a purée. If using packaged cauliflower rice, continue directly to cooking.
  2. Heat the coconut oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant and not browned.
  3. Add the cauliflower rice, kosher salt, and black pepper. Stir-fry for 3-5 minutes, stirring often, until the cauliflower begins to soften.
  4. Pour in the coconut milk and cook uncovered for another 4-7 minutes. Stir occasionally until the cauliflower is tender and most of the liquid has evaporated.
  5. Remove the skillet from the heat. Stir in the lime juice and cilantro, taste, and adjust the salt. Finish with plain or toasted shredded coconut if desired.

Notes

Use a wide skillet and cook uncovered so excess moisture can evaporate. If using frozen cauliflower rice, thaw and squeeze out excess water first, or cook slightly longer. Add lime juice at the end for the freshest flavor.