Gluten Free/ Low Carb/ Paleo/ Side Dishes/ Vegan/ Vegetarian

Coconut Cauliflower Rice

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This coconut cauliflower rice recipe is a great side dish for a curry.  It is definitely for lovers of coconut as the only non coconut ingredient is the cauliflower.

I am having a love affair with cauliflower at the moment and playing around with various versions of traditional rice dishes but with the glorious cauliflower.  I wanted a coconut “sticky” rice and this came fairly near to it.   Say goodbye carbs, and hello healthy alternative!  It is great with curries and spicy dishes too!  Although I had some with my lunch frittata and loved it..!

cauliflower rice

I’ve made this a few times as it is just sooo easy.   You may want to add more dessicated coconut to taste..this will vary depending upon how “coconuty” you like your fake, low carb rice!  

Although I stir fry the cauliflower rice to remove the water from it, I think that this would be a great dish to bake in the oven.  Cook the cauliflower in the oven first, then remove and follow the rest of the recipe.   Perhaps garnish with some toasted coconut too.  Add a dash of fresh coriander and you have yourself a delicious side dish.

cauliflower rice

Coconut Cauliflower Rice

4.25 from 4 votes
Print Pin Rate
Course: Side Dish
Author: Angela Coleby


  • 1 Cauliflower cut into florets
  • 2/3 Cup (166 ml) Coconut milk
  • 1/4 cup (60g) Desiccated coconut unsweetened
  • 1 tablespoon coconut oil


  • Rice the cauliflower by either placing in a blender and pulsing a couple of times.  Or grate using a hand held grater.
  • Heat the coconut oil in a large saucepan
  • Add the grated cauliflower and on a low heat, gently cook for about 3-5 minutes. This gets the moisture out of the cauliflower and makes it more "rice like".
  • Add the coconut milk and the desiccated coconut and cook for a further 5-7 minutes until the cauliflower is tender but not mushy.
  • Eat and enjoy!


Serves 2-4 People
Nutritional Info per Quarter of Recipe:  226 Calories, 22g Fat, 4g Protein, 9g Total Carbs, 5g Fibre, 4g Net Carbs
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes




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  • Reply
    March 23, 2018 at 7:59 pm

    ARE you using canned coconut milk or the refrigerated stuff? Thanks

    • Reply
      Angela Coleby
      March 27, 2018 at 9:23 am

      Canned milk.

  • Reply
    March 29, 2013 at 8:27 pm

    I noticed in your recipe instructions you say to add the grated coconut to the oil on the second bullet point. I think you meant the grated cauliflower. Just wanted to point that out. I’m excited to try this recipe tonight!

    • Reply
      April 1, 2013 at 11:05 am

      oops! Thanks for this! Hope you enjoy it!

  • Reply
    Veggie Kate
    January 24, 2013 at 11:34 pm

    *lol* love it! I JUST did a cauliflower-coconut recipe as well – we made ours into a soup (we like to flavor it with either dill, nutmeg, or curry, depending on our mood.) I, too, have been on a broccoli-and-cauliflower-and-coconut high lately! They are all so tasty!

    • Reply
      January 25, 2013 at 7:25 pm

      Oooh, that sounds lovely! I think this would be nice with a few chillis in too!

      • Reply
        Veggie Kate
        January 26, 2013 at 7:17 am

        mmmm, yes! Especially if it’s cold where you are!

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