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Coconut Cauliflower Rice

Coconut cauliflower rice is a simple way to add more flavor to your cauliflower rice! Creamy, rich, and so delicious! Paleo, low carb and vegan.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Side Dish
Cuisine: Thai
Keyword: cauliflower, low carb
Servings: 4
Calories: 108kcal


  • 1 tablespoon coconut oil
  • 4 cups riced cauliflower
  • 1/2 teaspoon salt
  • 1 tablespoon coconut sugar

After cooking

  • 1/4 cup coconut milk


To rice cauliflower

  • Wash cauliflower and pat dry.
  • Remove outer leaves; break down the head of cauliflower into uniform pieces (1-2 inch florets). Include stems!
  • 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.

To cook coconut cauliflower rice

  • 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.
  • Stir in the coconut milk, and enjoy!


  • You can store riced cauliflower (uncooked) for up to 10 days in the fridge, or up to 3 months in the freezer.
  • You can store cooked cauliflower rice in the fridge for up to 4 days.


Coconut sugar can be swapped for brown sugar, or left out.


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