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Coconut and Lime Cauliflower “Fried Rice”

Traditional Southeast Asian dishes, such as pad Thai and chicken satay, are quick and easy to prepare, and always bursting with flavor. And it becomes easy to taste how coconut and lime could be used in these savory rice and noodle dishes. However, if you’re trying to eat fewer carbs, this “fried rice” dish will fit into your diet perfectly because it uses cauliflower instead of rice.

This Coconut and Lime Cauliflower Fried Rice balances fresh, bright flavors like lime juice and lime zest with coconut milk and shredded coconut.

Cauliflower is lighter on the carbohydrates than rice, absorbs the flavor of almost anything you cook with it (in this case, creamy coconut milk, zesty lime juice, and fresh cilantro), and bumps up your vegetable intake. It might sound strange, but once you process the budget-friendly veggie into to small pieces, it really does look like rice!

This “fried rice” recipe makes a large batch (8 servings) and extras store well in the fridge. So, if you’re not serving a crowd, wrap up any leftovers and enjoy them during the week. Serve the rice as a side with protein, or feel free to get creative and add other veggies or meat to make a stir-fry.

Coconut and Lime Cauliflower “Fried Rice”

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By: Team Beachbody
Posted in: Sides, Vegan, Vegetarian
8 servings, approx. ½ cup each
Prep Time
15 minutes
Cook Time
20 minutes


  • 2 medium heads cauliflower, cut into bite-sized pieces
  • 1 Tbsp. extra-virgin organic coconut oil, divided use
  • 1 (13.66-oz.) can unsweetened organic lite coconut milk
  • 1 cup shredded unsweetened coconut
  • 4 Tbsp. fresh lime juice, divided use
  • 4 tsp. finely chopped lime zest
  • ½ cup finely chopped cilantro; reserve a small amount for garnish
  • ¼ tsp. sea salt (or Himalayan salt)



  1. Place half of cauliflower in food processor; pulse until cauliflower is chopped into pieces about the size of rice. Repeat with the other half. Set aside.

  2. Heat oil in large nonstick skillet over medium-high heat.

  3. Add cauliflower; cook, stirring frequently, for 4 to 6 minutes.

  4. Add coconut milk, coconut, and 3 Tbsp. lime juice. Bring to a boil. Reduce heat to medium-low; gently boil, stirring occasionally, for 8 to 12 minutes, or until tender and liquid evaporates.

  5. Add remaining 1 Tbsp. lime juice, lime zest, cilantro, and salt; cook for 2 minutes, or until lime juice evaporates.

  6. Divide evenly into eight serving bowls; garnish evenly with cilantro.

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