Add a touch more flavor (and a few less carbs) with this easy recipe for Cilantro Lime & Coconut Cauliflower Rice!
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And here I bring you yet another cauliflower recipe! I’m not on a strict low-carb diet or anything. I just really love cauliflower. Like, a lot!
This recipe for Cilantro Lime & Coconut Cauliflower Rice is suitable (in moderation) for some low carb dieters! It’s most definitely lower in carbs than traditional rice recipes and super easy to make too! It’s naturally gluten free as well!
I always use a fresh head of cauliflower when making any cauliflower rice recipe. It has less moisture in it than the frozen and it’s really easy to do if you have a good food processor. It takes about 4-5 Cups of riced cauliflower per one can of coconut milk for this recipe. That’s about the amount you will get from a medium to large size head of cauliflower.
I also prefer to use regular canned coconut milk rather than the lite version. I always use Thai Kitchens brand (my personal preference), but you can use whichever brand you like. If you are counting carbs be sure to read the labels and serving sizes. The lime juice will also add a few carbs as well, but this recipe is still far less that if you were to use regular rice.
Simply cook the cauliflower in the coconut milk until tender.
Remove from the heat and stir in the lime and cilantro until well combined then serve.
This Cilantro Lime & Coconut Cauliflower Rice makes a great side dish to many Mexican recipes! I also really love it alongside of Marinated Cuban Pork with some fried plantains! Yum!
Be sure to let me know if you give this recipe a try! Leave a comment below or send me a message anytime!
For more Keto and Low Carb recipes, you can click here to visit the Low Carb section of my Recipe Index or sign up for my Keto and Low Carb Newsletter to get new keto and low carb recipes sent right to your inbox!
Cilantro Lime & Coconut Cauliflower Rice
- 4-5 Cups riced cauliflower from one medium to large head
- 1 Can coconut milk
- 1 lime zested and juiced
- 1/4 Cup cilantro leaves chopped fine
- Combine the riced cauliflower and coconut milk in a saucepan over medium-high heat. Bring to a boil, then lower the heat and cook until the cauliflower is tender - about 10-15 minutes.
- Remove the saucepan from the heat and stir in the lime zest, juice, and cilantro and mix until well combine. Serve hot.