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Let’s make this delicious and nutritious Coconut Lime Cauliflower Rice! If you’ve been here a while, you know cauliflower is a regular in my kitchen creations. You’ll love how this dish pairs with so many dinner options. It’s simple to make in the oven with just one pan and under 30 minutes! Paleo, Vegan, Whole30, and Keto friendly.
Another day, another cauliflower rice recipe! I love exploring different cauliflower recipes, and it’s amazing how versatile this veggie is. Sweet, savory, tropical, you name it! You all can’t get enough, and I love experimenting with flavors to keep it interesting.
As a nutritionist, I know cauliflower rice is a perfect rice alternative, packed with fiber and nutrients! It’s my favorite way to enjoy tacos or as a base for a flavorful chicken curry. While I love my Cauliflower Spanish Rice, sometimes I crave something tropical. That’s where this Coconut Lime version comes in!
Cauliflower rice is a side dish that is always on repeat at my house. As a nutritionist, I know it’s the perfect alternative to rice as a nutrient dense food loaded with fiber! It’s my favorite way to enjoy tacos, or as a base to a delicious chicken curry dinner. And while I love my Cauliflower Rice Tabbouleh, and Cauliflower Spanish Rice, I was craving something tropical.
How to Make Coconut Lime Cauliflower Rice
- Preheat your oven to 425°F.
- Pulse cauliflower in a food processor until it has a rice like texture.
- Spread the riced cauliflower on a sheet pan with shredded coconut. Drizzle with coconut oil and sprinkle with salt.
- Roast for 20 to 22 minutes until lightly browned and fragrant.
Finish with a squeeze of fresh lime and a sprinkle of cilantro if you like!
Serving and Storing:
This Coconut Lime Cauliflower Rice is so versatile! I love serving it alongside Sheet Pan Cashew Shrimp or the flavorful Instant Pot Coconut Lime Chicken for a quick, wholesome weeknight dinner.
Store leftovers in the fridge for up to 7 days and reheat in the microwave or oven. Perfect for meal prep!
Coconut Lime Cauliflower Rice
Ingredients
- 1 large head of cauliflower*
- 1/3 cup shredded coconut
- 2 tbsp melted coconut oil
- 1/2 tsp sea salt
- 3 tbsp fresh lime juice
- 1 tsp lime zest
Instructions
- Preheat the oven to 425 degrees F. Lightly grease a large baking sheet and set aside.
- Cut the cauliflower into florets. Add to a food processor in batches, and pulse briefly until a rice like texture forms. Do not over pulse!
- Spread out the cauliflower rice over the sheet pan and add in the shredded coconut. Toss with melted coconut oil, and sea salt. Transfer to the oven.
- Roast for 20-22 minutes, or until lightly golden. Toss with lime juice and zest, and salt to taste. Serve hot!
This was great. How does it hold up to reheat and what’s the best method?
I was skeptical about the coconut… but this was phenomenal! Especially paired well with the Teriyaki Chicken with Pineapple. It was super delicious and easy. Wish I made more. 🙂 And my husband says when whole30 ends we will definitely want to keep this on the rotation for our menu! Thank you!