Go Back
–+ servings
Print

Low-Carb Thai Cauliflower Rice with Coconut and Lime

Satisfy your cravings for exotic flavors while keeping carbs in check with this Low-Carb Thai Cauliflower Rice. Infused with creamy coconut and a zesty lime twist, this dish promises to deliver a punch of taste without compromising your dietary goals.
Course Sides
Cuisine Thai
Keyword Coconut Lime Cauliflower Rice, Healthy Side Dish, Keto, Low-Carb, Thai Cauliflower Rice
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 155kcal

Equipment

  • Food processor
  • Large skillet
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Zester
  • Citrus juicer
  • Stirring Spoon

Ingredients

  • 1 large head of cauliflower approx. 2-2.5 pounds / 900g-1.1kg
  • 2 tbsp coconut oil 30ml
  • ½ cup full-fat coconut milk 120ml
  • 1 Zest of lime
  • 2 tbsp lime juice about 30ml
  • ¼ cup fresh cilantro, chopped 15g
  • ¼ cup unsweetened shredded coconut 20g
  • ½ tsp salt 2.5g
  • ¼ tsp ground black pepper 1g
  • 1 small red chili, finely sliced optional for garnish

Instructions

  • Begin by washing the cauliflower and patting it dry. Cut it into florets, discarding the tough inner stem.
  • Using a food processor, pulse the cauliflower florets until they reach a rice-like consistency. Work in batches if necessary to avoid overcrowding and ensure even texture.
  • Heat the coconut oil in a large skillet over medium heat. Once melted, add the riced cauliflower to the skillet, stirring to coat it evenly with the oil.
  • Saute the cauliflower for about 5 minutes, or until it starts to soften, stirring occasionally to prevent sticking.
  • Pour in the coconut milk, and continue to cook for an additional 5 minutes, allowing the cauliflower to absorb the liquid and the flavors to meld.
  • Stir in the lime zest, lime juice, cilantro, shredded coconut, salt, and black pepper until everything is well combined.
  • Cook for another minute or two, then remove from heat. Taste and adjust seasoning if necessary.
  • Serve hot, garnished with the optional sliced red chili for an extra kick of spice if desired.

Notes

For a nuttier flavor and additional crunch, lightly toast the shredded coconut in a dry pan before adding it to the dish.
The cauliflower rice can be stored in an airtight container in the refrigerator for up to 3 days, making it an excellent choice for meal prep.
To keep this dish Whole30 and paleo-friendly, ensure that the coconut milk and shredded coconut are free from any added sugars or preservatives.

Nutrition

Calories: 155kcal | Carbohydrates: 14g | Protein: 4g | Fat: 10g | Fiber: 5g | Net Carbs: 9g