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side view of coconut cauliflower rice in wood bowl on gray background
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5 from 1 vote

Coconut Cauliflower Rice

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!
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Main Course, Side Dish
Cuisine: Thai
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 108kcal



  • 1 tablespoon coconut oil * see note 1
  • 4 cups cauliflower riced
  • ½ teaspoon salt
  • 1 tablespoon coconut sugar * see note 2

After cooking

  • ¼ cup coconut milk canned, full fat


  • 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!
    cauliflower in food processor from above
  • 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.
    cauliflower rice in food processor
  • 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!


  1. Coconut oil can be swapped for butter 
  2. 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.


Serving: 1cup | Calories: 108kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 0mg | Sodium: 346mg | Potassium: 509mg | Fiber: 3g | Sugar: 5g | Vitamin C: 77.1mg | Calcium: 38mg | Iron: 1.1mg