This easy Keto Coconut Riced Cauliflower recipe is the such a great low carb side dish! Frozen riced cauliflower, coconut oil, and coconut milk are combined to create an irresistibly delicious and healthy side to complete any keto dinner!
Easy Keto Riced Cauliflower
You have to admire all the people back in the day sticking to a keto diet... Let's face it, until only recently, getting keto store-bought goods was not easy a couple of years ago.
But now, with keto and lower carb diets gaining in popularity, not only for weight loss but also since they are now considered "healthy", many companies have started creating store-bought keto items.
However, making keto bars like these copycat Keto Peanut Butter Bars - Copycat Perfect Keto Recipe, or copycat snacks like these Keto Chocolate S'mores Snack - Copycat Fannie May recipe, or one of my most popular recipes, these Keto Copycat Coconut Clusters - Super Seed Nut-Free, is not really difficult.
But making riced cauliflower is not one such item! Messy and takes a ton of time to clean up all those bits of cauliflower, making homemade riced cauliflower is not worth it. Showing up in stores like Trader Joe's, Walmart, Costco, and Sam's club, you can typically find organic riced cauliflower for under $2 for 16 oz.
As I said, not worth making it from scratch!
So, get your bag of frozen riced cauliflower, coconut milk, lime, and some salt, and let's make some quick and easy Keto Coconut Riced Cauliflower!
This easy keto riced cauliflower requires only some very basic ingredients!
- Frozen Riced Cauliflower - I buy mine from Costco. The frozen riced cauliflower is organic and I can buy 4-16 oz bags for under $8!
- Coconut Oil - If you do not have coconut oil, you can use avocado oil or light extra-virgin olive oil
- Coconut Milk - Make sure that you are using canned coconut milk and not coconut milk that comes in a cardboard carton.
- Lime Juice - Although fresh lime juice is always the best option, you can use lime juice concentrate if that is all you have on hand.
- Garlic and Ginger - These help to round out the flavours - you can use prepared minced spices if you prefer
- Cilantro - I love adding fresh cilantro to this dish but if you do not like cilantro, feel free to omit this herb.
- Salt - Add as little or as much to suit your taste!
See the recipe card for quantities.
Making this keto coconut lime cauliflower takes only about 15 minutes and requires only 1 dish to clean!
Heat the coconut oil over medium heat in a skillet. Add the thawed cauliflower
and cook for 4-5 minutes.
Add the coconut milk and cook for 8-10
minutes until it is mostly absorbed. If you want sweeter rice, add a bit
of sweetener (such as monk fruit, stevia or erythritol) to the coconut milk before adding it to the riced cauliflower.
Turn off the heat and add the lime juice, lime zest, cilantro to the keto coconut rice. Taste and add additional salt or sweetener to suit your taste.
Hint: Make sure that your frozen riced cauliflower has thawed before adding it to the pan. If you do not have time, cook your frozen riced cauliflower first before adding the garlic and ginger.
If you are missing some of the ingredients listing, don't worry as you can use the folling substitutions for this easy keto riced cauliflower recipe!
- Riced cauliflower - instead of frozen riced cauliflower, you can use fresh riced cauliflower or even riced broccoli
- Lime - use lemon juice or omit the lime altogether.
- Fresh Garlic and Ginger - You can use dried herbs instead. Remember that 1 tablespoon of fresh herbs is the equivalent of 1 teaspoon of dried herbs.
If you do not like the tast of coconut, you can use heavy cream instead. As written, this keto coconut riced cauliflower is also Whole30 and Paleo approved!
Here are some variations to this keto coconut rice to keep you making this time and time again without getting bored!
- Spicy - add chili pepper flakes or some hot sauce
- Asian - add some soy sauce or coconut aminos
- Cheesy - omit the lime juice and add some shredded cheddar or Gouda cheese!
See my Whole30 Pork Fried "Rice" - Paleo and Keto as well as my Roasted Cauliflower Tomato Salad - Keto & Plant-Based for some other keto cauliflower recipes.
I used a Cuisnart cast-iron skillet for making this keto coconut lime cauliflower recipe. You can use any type of skillet - just remember that since different skillets have different thicknesses, you may need to adjust the cooking time to accomodate.
Store the keto coconut rice in an airtight container in the fridge for up to 5 days. You can also freeze individual portions for up to 3 months. To thaw, simply allow the rice to thaw at room temperature or in the fridge.
If you have the time to squeeze a fresh lime for this recipe, it really is worth the extra step. Fresh lime juice tastes much better than bottled lime juice.
Also, make sure that you taste the keto coconut rice and add any additioanl salt or sweetener to suit your taste.
Do I have to use frozen riced cauliflower?
No, you can use fresh riced cauliflower instead.
How do I make riced cauliflower with a head of cauliflower?
Cut the cauliflower into florets and place them in a food processor. Pulse until the cauliflower has broken down into the size of rice.
How much does one head of cauliflower make into riced cauliflower?
One pound of cauliflower makes about 4 cups of riced cauliflower.
Looking for other recipes like this? Try these:
- Easy Keto Refried Beans Recipe
- Easy Keto Boursin Mushrooms - Only 4 Ingredients!
- Easy Roasted Cauliflower Buffalo Casserole- Keto, Plant-Based
- Roasted Cauliflower Tomato Salad - Keto & Plant-Based
These are my favorite dishes to serve with Keto Coconut Riced Cauliflower :
- How to Make Roast Beef in a Pressure Cooker
- The BEST Beef Brisket Recipe- Only 6 Ingredients and a slow cooker!
- The BEST Keto Baked Chicken Mole
- Keto Adobo Baked Chicken Wings
- 16 oz riced cauliflower, thawed if frozen
- 2-4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp coconut oil
- 1 cup canned coconut milk, room temperature
- ½-1 teaspoon salt (depending on taste)
- 1 lime, juiced
- ½ cup fresh cilantro, chopped
- Heat the coconut oil over medium heat in a skillet. Add the cauliflower and cook for 4-5 minutes.
- Add the coconut milk and cook for 8-10 minutes until it is mostly absorbed. If you want a sweeter rice, add a bit of Stevia to the coconut milk before adding.
- Turn off the heat and add the lime juice, lime zest, cilantro, and salt. Taste and add any additional salt or sweetness to the dish if desired.
- Prep Time: 1 minute
- Cook Time: 15 minutes
- Category: Sides
- Method: Stove-top
- Cuisine: America, Fall, Holidays
- Diet: Gluten Free
- Serving Size: ½ cup
- Calories: 80
- Sugar: 1
- Fat: 8
- Carbohydrates: 3
- Fiber: 1.3
- Protein: 2
Keywords: riced, low carb, healthy, dairy-free, plant-based, keto, side dish, holidays