This creamy coconut cauliflower rice is made with just 5 simple ingredients and is paleo, low carb, and vegan. A light and healthy veggie side dish that is packed with flavor!
There are so many flavor combinations to take basic cauliflower rice to the next level. From golden turmeric, to Mexican, and this coconut cauliflower rice! Find all the options in our 7 cauliflower rice recipes post.
This coconut cauliflower rice is creamy, slightly sweet, and totally luxurious tasting thanks to the tropical coconut flavors! It is great served as-is, or as part of a meal prep recipe, such as our cauliflower fried rice. This rice pairs especially well with Asian flavors, and we've included some of our favorite dishes to serve it with below!
Reasons you'll love this recipe
- the coconut adds a creamy, slightly sweet, and rich flavor to the cauliflower
- it is so easy to prepare, and cooks up in less than 5 minutes
- it is paleo, vegan, gluten-free and low carb
What Is Cauliflower Rice?
While not an exact replica of real rice, cauliflower rice is an amazing rice alternative to serve with stir-fries, curries, and more! Because cauliflower is lower in carbs (5 g carbs per 1 cup of cauliflower rice), it is a popular choice amongst keto and low carb dieters, but also works for those avoiding grains and following the paleo diet.
It's also a great way to squeeze some extra veggies into your diet, which is why we personally love it!
Ingredient Notes
- Cauliflower - this coconut cauliflower rice recipe was tested with homemade cauliflower rice. Store-bought cauliflower rice can vary in size and you may need to adjust the cooking time accordingly. For more details and video tutorial for making and storing cauliflower rice, see our how to make cauliflower rice post!
- Coconut oil - could be swapped for butter or olive oil.
- Coconut sugar - can be swapped for brown sugar; or leave it out for a sugar-free option. Traditional coconut rice recipes often include sugar; this helps enhance the coconut flavors! This recipe is very mildly sweet as written.
- Coconut milk - for this recipe you can use canned full fat coconut milk for extra rich coconutty flavour!
Step by step directions
Prepare Cauliflower
Wash cauliflower and pat dry. Remove outer leaves; break down the head of cauliflower into uniform pieces (1-2 inch florets). Include stems!
TIP- cut cauliflower into roughly equal-sized florets. This helps them break down into even-sized 'rice' in the food processor
Process
Working in 2-3 batches, place florets into a 7 cup food processor fitted with a steel blade. Pulse 10-15 times until cauliflower is in small rice-sized pieces. Remove any large chunks or florets that may remain.
Cook
Heat coconut oil in a non-stick pan over medium heat. Add riced cauliflower, salt, and coconut sugar to the pan.
Cook for around 5 minutes, until cauliflower is slightly soft but not mushy.
TIP- frozen cauliflower rice can be used (throw it right into the pan frozen); cook time should be adjusted. Expect it to come out softer than fresh cauliflower rice.
Add coconut milk
Stir in the coconut milk, and enjoy!
Denise's Tips for success
- use a food processor- a food processor is the best way to get evenly-sized cauliflower rice; in a pinch you can use a box grater but it is quite messy.
- uniform pieces- cut florets into uniform pieces before processing as this helps them process into evenly-sized cauliflower rice
- work in batches- do not overfill the food processor as this can cause pieces to get stuck and not riced properly
- do not overcook- 3-5 minutes is a guideline but depending on the size of your riced cauliflower, you may want to add or subtract time. Cook until it is *just* softened, and slightly al dente
FAQ
Yes! If you are keeping things low carb, definitely leave out the sugar. You can also swap for brown sugar.
This coconut cauliflower rice does work well for meal prep! It will soften slightly as it sits but the flavor is great. Uncooked riced cauliflower also stores great and you can store in the freezer (up to 3 months) or the fridge (10 or so days).
We tested this option, and while it did make the cauliflower rice more fluffy and similar to regular rice, it was not worth the effort. But, you can try it if you would like! To do this method, wring out the cauliflower rice using cheesecloth before cooking to press out some of the liquid. For more nitty-gritty details and video tutorials for making and storing cauliflower rice, see how to make cauliflower rice!
No, that is not necessary. The first time the cauliflower cooks is when you saute it in the pan! It cooks up quite quickly.
Storage & Reheating
Fridge
- Raw - store raw/ uncooked cauliflower rice in the fridge for 7-10 days in an air tight container.
- Cooked - store cooked coconut cauliflower rice in the fridge for up to 4 days in an air tight container; due to the coconut milk in this recipe, it softens more than our other flavors.
Freezer
- Raw - store raw cauliflower rice in the freezer for up to 3 months.
- Cooked - cool completely, then portion out into a reusable silicone bag, plastic freezer bag, or meal prep container. Freeze for up to 3 months.
Reheat
- Stovetop - reheat coconut cauliflower rice uncovered in a frying pan for a few minutes until warmed through.
- Microwave - does not work as well as it leaves the cauliflower rice wet and soggy.
- Cook from frozen - even if the rice freezes in a big clump, it cooks up really well from frozen! Place a pan on low heat with the cauliflower rice. Use a lid to cover until you can break the rice apart. Then, cook with the lid off until warmed through.
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Coconut Cauliflower Rice
Ingredients
- 1 tablespoon coconut oil note 1
- 4 cups cauliflower riced; small head or half large head; note 2
- ½ teaspoon salt
- 1 tablespoon coconut sugar note 3
After cooking
- ¼ cup coconut milk canned, full fat
Instructions
- Prepare cauliflower - Wash cauliflower and pat dry. Remove outer leaves; break down the head of cauliflower into uniform pieces (1-2 inch florets). Include stems!
- Process - Working in 2-3 batches, place florets into a 7 cup food processor fitted with a steel blade. Pulse 10-15 times until cauliflower is in small rice-sized pieces. Remove any full florets that may remain.
- Cook - Heat coconut oil in a non-stick pan over medium heat. Add riced cauliflower, salt, and coconut sugar to the pan.Cook for around 5 minutes, until cauliflower is slightly soft but not mushy.
- Add coconut milk - Stir in the coconut milk, and enjoy!
Tips:
- coconut oil can be swapped for butter or olive oil
- one small or half a large head of cauliflower yields roughly 5 cups rice. This recipe was tested using homemade cauliflower rice. If using store-bought cauliflower rice, it can come in larger pieces and you will likely need to increase the cook time. If using frozen cauliflower rice, throw it right into the pan frozen and cook until heated through and softened.
- coconut sugar can be swapped for brown sugar or left out
- Raw - store raw/ uncooked cauliflower rice in the fridge for 7-10 days in an air tight container.
- Cooked - store cooked cauliflower rice in the fridge for up to 4 days in an air tight container.
- Raw - store raw cauliflower rice in the freezer for up to 3 months.
- Cooked - cool completely, then portion out into a reusable silicone bag, plastic freezer bag, or meal prep container. Freeze for up to 3 months.
- Stovetop - reheat in a frying pan for a few minutes until warmed through.
- Microwave - does not work as well as it leaves the cauliflower rice wet and soggy.
- Cook from frozen - even if the rice freezes in a big clump, it cooks up really well from frozen! Place a pan on low heat with the cauliflower rice. Use a lid to cover until you can break the rice apart. Then, cook with the lid off until warmed through.
Nutrition Information
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