Coconut Lime Cauliflower Rice is a perfect healthy low carb side dish that is so easy to make!
Fresh lime zest, lime juice, shredded coconut and fresh herbs will explode in your mouth with every single bite. Absolutely delish!
Oh this coconut lime cauliflower rice is just perfect for an easy dish to whip up for a week night meal. This has fresh, summer BBQ vibes all over it.
We have had this with shrimp, chicken, and beef recipes. It goes with everything!
We love the concept of rice in this house, it will absorb the yummy sauce and marinades. It also adds a little texture to each bite of food. BUT my hinny does not like the carbs! Anyone else relate?? Heehee
So this cauliflower rice is a perfect solution to all my problems! Ha!
All joking aside it is a great side dish and it hits all the flavors. It’s fresh and light and whips up in about 12 minutes. I mean seriously, it doesn’t get any better then that!
The trick to the perfect cauliflower rice is how you cook it. I am a texture girl and if it is slightly mushy, I am out! I will show you how to “crisp” this up and make you feel like you are almost eating rice. 🙂
We prefer the frozen already shredded kind because let’s face it, less mess, less dishes and really isn’ that the point? Healthy meals and not the fuss!
I don’t know about you but I am more likely to eat more veggies and healthier options if it isn’t so time consuming.
My kids don’t think twice about gobbling this up! That is a good endorsement to check it out!
Alright then me show you have to make this coconut lime cauliflower rice!
Step by step instructions
- Place your unsweetened coconut in a skillet on medium to high heat. Toast until a light blonde/gold color. Take off the stove immediately and put it in a bowl.
- Place ghee (butter) in skillet on high heat and put cauliflower in the pan. After 5 minutes add lime zest and lime.
- Continue to cook for an additional 5-7 minutes until your cauliflower is nice and “toasted”. It should look like a pan fried rice. Nice and golden.
- Once it is pan “fried” add the toasted coconut. Add chopped parsley to dish and stir.
- Serve nice and warm with your favorite entree. That’s it! So simple and easy to do.
Tips for success
- Coconut flakes: Make sure to buy the unsweetened kind. When you are toasting the coconut in the pan it can burn easily. Make sure you watch it and when it starts to get that blonde/gold color remove promptly and place in the bowl for later.
- Frozen cauliflower rice can get soggy if you cook it on a low setting. I like to get the pan hot and almost sear it. The moisture is taken out and you have a non-mushy texture.
- Make sure you watch the pan when you are cooking the “rice”. I like to leave it for a few minutes at a time to allow it to get golden brown. Then flip it all over and wait another 2 minutes keep repeating for up to 12 minutes. Stove tops can vary.
There are so many health benefits to cauliflower rice, check out this article and see why this is a better choice!
How to store and reheat leftovers
Store leftovers covered in the fridge for up to 4 days.
Stovetop (Preferred Method) :Reheat leftovers on the stovetop over medium heat for 3-5 minutes or until nice and warm all the way through. This is the preferred method because it will bring back the rice texture when we originally cooked the cauliflower rice.
Microwave: Place coconut lime cauliflower rice in a microwave safe bowl and heat for 30-45 seconds or until nice and warm all the way through.
I hope you enjoy my version of this recipe, if you have tried it please comment and review below!
Please check out a few of my other recipes that go great with this side dish:
Coconut Lime Cauliflower Rice Recipe
- 3 cups Cauliflower Rice
- 1/4 cup coconut flakes
- 1/4 cup chopped parsley
- 2 tablespoon ghee (butter)
- 1 lime zested
- 1/2 lime juiced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Place coconut flakes in a skillet on low/medium heat. Toast until blonde/golden color (about 2 minutes). Immediately place in a separate bowl.
- Place 2 tablespoons ghee (butter) in a skillet and put on medium to high heat. Add cauliflower rice. Mix the butter and "rice" together. Try and make it evenly dispersed throughout the pan. You want to almost sear the rice. Stir every 2 minutes. After 5 minutes, add the lime zest and lime juice. Cook another 5-7 minutes. Your cauliflower rice will be nice and "toasted"
- Add toasted coconut and a fresh parsley. Serve hot!
- Once you finish toasting the coconut, make sure you remove the coconut from the pan immediately to avoid it burning. It can turn quickly!
- When cooking the “rice” I like to pat the rice down to make sure I am toasting it up and searing it. Cauliflower rice can get soggy and we are trying to avoid that. I use the high heat in the beginning to almost crisp up the “rice” and remove that liquid.