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5 from 1 vote

Coconut Lime Cauliflower Rice Recipe

A delicious, low carb alternative to rice. This recipe is gluten and diary free! Cauliflower rice, lime and toasted coconut make for a great side dish.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 139kcal


  • Skillet
  • Zester


  • 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.


Calories: 139kcal | Carbohydrates: 10g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 19mg | Sodium: 331mg | Potassium: 426mg | Fiber: 4g | Sugar: 3g | Vitamin A: 316IU | Vitamin C: 69mg | Calcium: 37mg | Iron: 1mg