Coconut Cauliflower Rice

Frozen cauliflower rice is a staple in my house. It’s the perfect base or side dish for quick and easy weeknight meals because it takes less than 15 minutes to make and is a blank slate for flavours, just add herbs, spices or a sauce and you’re good to go. Also, extra vegetables are always welcome. This low-carb coconut cauliflower rice is hands down my favourite basic cauliflower rice recipe because the richness of the coconut milk makes it more substantial. To this version, I added coriander and lime but if you’re not a coriander person, simply omit it! The coconut cauliflower rice will still be satisfying and versatile. In another life, I made my own cauliflower rice. You can totally do this (it’s easy!), but now I usually buy frozen cauliflower rice to save time. You can find cauliflower rice in the freezer aisle of most supermarkets. I like to use full fat coconut milk in this recipe. Use this coconut cauliflower rice wherever you’d use regular rice.

Coconut Cauliflower Rice

Coconut cauliflower rice is an easy, healthy side dish and satisfying rice alternative.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Keyword: gluten free, low carb, vegetarian
Servings: 4 people


  • 2 garlic cloves, minced
  • 1 handful chopped coriander
  • 1 tsp coconut oil
  • 500 g bag of frozen riced cauliflower
  • 3 tbsp full fat coconut milk
  • 1 lime, juiced
  • Salt to taste


  • Mince the garlic, chop the coriander and set aside.
  • Over medium-high heat, melt 1 teaspoon of coconut oil in a large cast-iron or non-stick fry pan.
  • Add in the frozen riced cauliflower. Cook until thawed, about 5 minutes, stirring occasionally.
  • Stir in 3 tablespoons coconut milk, the minced garlic cloves, the juice of half a lime, and a pinch of salt and cook a few minutes more.
  • Once most of the liquid has evaporated, stir in the coriander and remove from heat.