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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

Equipment

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!
    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!

Notes

  1. coconut oil can be swapped for butter or olive oil
  2. 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.
  3. coconut sugar can be swapped for brown sugar or left out
Storage
Fridge
  • 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.
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 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

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