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This Coconut Lime Cauliflower Rice recipe takes that ho-hum cauli rice to a new level with coconut milk and fresh lime juice and zest! Perfect for low-carb, Whole30, and gluten-free diets.
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If I am honest with you, when I first went low-carb I was not sure about this whole cauliflower thing.
I was not a fan of cauliflower growing up. It was a veggie that my Mom cooked, it smelled horrible, and she forced me to eat it.
So once I was out on my own, doing my own cooking, it wasn't to be found in my kitchen......EVER!
Then pasta, and rice, and potatoes were a no-no and I had to start looking for something to replace them.
That was when I took a deep breath and jumped into the cauliflower pool feet first.
My first test was this Shrimp and Bacon Cauliflower Fried Rice.
I made it, gave hubs a bowl, and sat back and watched.
He ate the whole bowl, no hesitation, no funny faces, no complaints! And when I asked what he thought about it he said, "If you hadn't told me it was cauliflower rice I would have never known"!
SAY WHAT???
So that opened the flood gates for all things cauliflower like Deviled Egg Cauliflower Salad, Cheesy Cauliflower Hashbrowns, and BLT Cauliflower Salad, just to name a few.
WHAT DO I NEED TO MAKE COCONUT LIME CAULIFLOWER RICE?
- Cauliflower
- Coconut oil
- Coconut milk
- Lime
- Salt and pepper
- Fresh cilantro, optional
Now, even though the Mr. has liked EVERY.SINGLE.CAULIFLOWER.DISH. I have made, I will still get the occasional groan, or eye roll when I tell him we are having cauliflower.
I don't get it.
But my answer to him was, "If I made potatoes, or rice, or pasta 2 or 3 times a week would you groan?".
Him - CRICKETS.
Me - *mic drop*
That is the thing I have learned to love about cauliflower. It is just like potatoes. It takes on whatever flavor you add to it so it really is the perfect side dish.
I use it as a sub for potatoes, rice, AND pasta in all sorts of recipes.
I guess I have learned to love it!
My family?
Well, I can proudly say that they have all developed a love. Not sure if it is as strong as mine, but at least they don't complain, right?
Naaaa they know who feeds them!
The inspiration behind this recipe was my craving for Indian food and no place to get it with the lockdown in place (damn you rona!!).
So I started playing around and came up with this recipe, along with my Traditiona Mint Raita AND Grilled Tandoori Steak (recipe to come soon) to satisfy that craving.
OhhEmmGeee people! I am SO glad I did.
Even the hubs was loving this.
He said it was kind of like an Indian risotto.
Look at him being all "foodie" and stuff.
FAQ ABOUT COCONUT LIME CAULIFLOWER RICE
Can I use frozen cauliflower rice? Yes, I would use about 4 cups of frozen and then cook it the same way. It will not be as creamy as fresh cauliflower. It will stay more like regular rice in texture. So if you prefer that texture to a creamier, more risotto kind of texture, I would use frozen.
What kind of coconut milk should I use? I use the canned, full fat, coconut milk that I find in the Asian aisle of my supermarket. It gives you the fat content you need for keto and low-carb, as well as makes the dish much creamier.
Do I have to use coconut oil? No, it just adds another layer of coconut flavor to the dish. You can always use olive oil if you don't have coconut oil.
MORE CAULIFLOWER RICE RECIPES
Green Chile Cauliflower Rice
INDIAN INSPIRED LOW-CARB RECIPES
Homemade Tandoori Seasoning Blend
Coconut Lime Cauliflower Rice
Yield: 4 servings
Prep time: 10 MCook time: 7 MTotal time: 17 M
This Coconut Lime Cauliflower Rice recipe takes that ho-hum cauli rice to a new level with coconut milk and fresh lime juice and zest! Perfect for low-carb, Whole30, and gluten-free diets.
Ingredients:
- 1 head cauliflower, cut into florets
- 2 tablespoons coconut oil
- 1/2 cup canned coconut milk, stirred
- 1 whole lime, zested and juiced
- Salt and fresh ground pepper, to taste
- Chopped fresh cilantro garnish, optional
- Serve with lime wedges on the side, optional
Instructions:
- In a food processor, pulse the cauliflower until it reaches your desired “rice” consistency.
- In a large skillet over medium heat, heat oil, then add cauliflower rice and let cook for 5 minutes., stirring occasionally.
- Add coconut milk, lime juice, and lime zest, combine well and allow to cook an additional 2 to 3 minutes, or until the liquid has started to evaporate.
- Garnish with cilantro and lime wedges.
Calories
150.54
Fat (grams)
13.39
Sat. Fat (grams)
11.04
Carbs (grams)
7.23
Fiber (grams)
3.28
Net carbs
3.96
Sugar (grams)
3.05
Protein (grams)
3.20
Sodium (milligrams)
170.63
Cholesterol (grams)
0.00
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it's not metabolized. Net carbs are the total carbs minus fiber.
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