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5 from 1 vote

Coconut Cauliflower Rice

Course: Dairy Free, Grain/Gluten Free, Nut Free, Paleo, Refined Sugar Free, SCD Legal, Vegan, Whole30
Servings: 3 cups


  • 1 tbsp coconut oil
  • 2 cloves garlic
  • 1 1/2 white onions
  • 1 small head cauliflower 4 cups cauliflower rice
  • 1/4 tsp salt
  • 1 cup coconut milk
  • 1 tbsp lime juice
  • 1 tsp lime zest
  • 1 tbsp chopped fresh coriander cilantro


  • Place the white onions and garlic in a food processor and pulse until the onions are finely diced.
  • Heat the coconut oil in a large skillet on medium high heat and add in the diced garlic and onions.
  • Cook the onions for 3 to 4 minutes until they begin to soften.
  • While the onions are cooking cut the head of cauliflower into florets and place in the food processor. Pulse until they are broken down into small rice sized pieces.
  • Add the cauliflower rice to the skillet, sprinkle with salt and cook for 2 minutes before adding in the coconut milk and lime juice. Cook the rice for 8 minutes stirring frequently until the rice has completely softened and the liquid has evaporated.
  • Sprinkle the rice with lime zest and chopped cilantro before serving.