This crispy coconut cauliflower rice is such a delightful, low-carb side dish! A perfect rice substitute that’s so much more nutritious and absolutely delicious. With just 6 ingredients, this healthy recipe will make clean-eating extra easy. It’s also perfectly vegan too!
I spend October through December eating all the carbs, all the creams, all the cheese and all the decadently delicious desserts I can get my hands on. But come January, I go big on winter veggies. It’s time to detox and shrink my winter waistline… but still enjoy every meal.
Leafy greens like Swiss chard, crispy lemon asparagus, tasty spinach-stuffed mushrooms and seared baby bok choy are some of my go-to, healthy choices for upping my calcium and iron – which I’ve forgone for creamy risottos and pumpkin spice cupcakes the last 3 months.
But, cauliflower is truly one of my very favorites. It’s one of the most versatile veggies of all! I roast it with parmesan, I make it into creamy soups, I make pretty, baked appetizers with it and turn it into rice. I’ve even seen folks use it for pizza-crust too!
I created this recipe, specifically for my Garlic & Lime Honey Shrimp! What goes better than lime and coconut?
Here’s the Process
- First, we’ll rice the cauliflower in a food processor.
- Next, we’ll mix it with a few spices, coconut flakes and oil.
- Then, we’ll spread it out on a baking sheet and bake.
- Finally, we’ll flip it with a spatula, sprinkle with panko and bake until brown.
How to Make This Recipe – Step by Step
1. Pre-heat oven to 450 F. (230 C.) Chop a medium-large, room-temperature cauliflower into small florets. No need to be fancy, you’re just chopping them small enough to nicely fit into the food processor.
2. Fill food processor half-way with florets and chop into coarse “rice.” Make sure to only fill half-way, chop, remove into a large bowl and repeat in batches. Packing the food processor with too much cauliflower results in cauliflower “dust” that sits on the bottom, instead of “rice.”
3. Into your large bowl of cauliflower rice, add 4 tbsp. liquid coconut oil, ½ tsp. Old Bay seasoning, a small sprinkle of garlic powder and 3 tbsp. coconut flakes. If your cauliflower rice is a little too cold and the coconut oil hardens into balls in the rice, place the bowl in warm/hot water and stir until oil re-liquifies and is evenly distributed.
4. Evenly pour cauliflower rice onto a foil-lined baking sheet without patting it down, spreading it to the edges. Bake for 20 minutes.
5. Remove pan and sprinkle with 2 tbsp. panko breadcrumbs (optional for more crispiness), use a spatula to flip and mix it around on the pan, then re-distribute evenly again to the edges, without patting it down.
6. Bake for 15-20 more minutes, until edges are brown. Remove with spatula and serve.
I suggest reheating in a pan, rather than a microwave, which will make it mushy. Simply distribute evenly in a sauté pan over MEDIUM heat and flip with a spatula for 5-7 minutes.
Nope! It just adds a satisfying crispiness. It will already be a little crispy, but if you want to cut down further on the carbs, simply remove it.
Coconut oil has been very controversial in terms of whether or not it helps you lose weight or gain weight, whether it’s healthy or unhealthy. Some swear it’s the oil of the Gods, some say it’s nothing but a saturated fat. Many studies appear to contradict others, but according to studies from the Mayo Clinic:
“Eating coconut oil in moderation isn’t going to result in great harm to your health, it’s also not likely to help you lose weight either. If you enjoy the flavor of coconut oil, use it sparingly as part of an overall healthy dietary pattern. For successful, long-term weight loss, stick to the basics — regular physical activity and an overall calorie-controlled, healthy-eating plan rich in fruits, vegetables and other plant products.”
So something to consider: if you’re counting calories, it may not be the best oil for you, but if your concern is carbs, this fabulously fragrant oil is just fine. But with all things, moderation is the key to the healthiest diets.
A Few Tips
1. Make sure your cauliflower is room-temperature.
This recipe uses coconut oil which, when warmer than room-temperature, is in liquid form. But when colder than room-temperature, it hardens fast. If you rice cold cauliflower, then pour liquid coconut oil over it, it will almost instantly harden, and not coat evenly.
If you’re concerned your cauliflower may be a little too chilly, simply pour your coconut oil into a big bowl, and place the bowl in warm/hot water. Then, add your cauliflower rice and stir. The heat of the bowl should make it easier to distribute.
2. Don’t place the entire cauliflower in the food processor at once.
Often times, I find that if too many florets are in the food processor at once, cauliflower at the bottom will turn to dust, pieces in the middle will be perfect, and big chunks will be left on top. Fill your food processor just half way and chop, adding in batches and emptying when each batch is perfectly chopped into rice-size pieces.
Help Yourself to More Veggie Inspiration!
- Stuffed Mushrooms with Risotto and Swiss Chard
- Esquites (Mexican Street Corn Salad)
- French Green Beans with Shallots and Sesame Ginger Sauce
- Roasted Brussels Sprouts Salad with Deviled Quail Eggs
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Crispy Coconut Cauliflower Rice
- food processor
- large mixing bowl with spoon
- foil-lined baking sheet
- 1 medium/large cauliflower – room-temperature
- 4 tbsp. coconut oil – liquified
- ½ tsp. Old Bay seasoning
- 3 tbsp. sweetened coconut flakes
- 2 tbsp. panko breadcrumbs – optional
- garlic powder – just a sprinkle
- Pre-heat oven to 450 F. (230 C.) Chop a medium/large, room-temperature cauliflower into small florets.
- Fill food processor half-way with florets and chop into coarse “rice.” Make sure to only fill half-way, chop, remove into a large bowl and repeat in batches. Packing the food processor with too much cauliflower results in cauliflower “dust” that sits on the bottom, instead of “rice.”
- Into your large bowl of cauliflower rice, add 4 tbsp. liquid coconut oil, ½ tsp. Old Bay seasoning, a small sprinkle of garlic powder and 3 tbsp. coconut flakes.
- Evenly pour cauliflower rice onto a foil-lined baking sheet without patting it down, spreading it to the edges. Bake for 20 minutes.
- Remove pan and sprinkle with 2 tbsp. panko breadcrumbs (optional for more crispiness), use a spatula to flip and mix it around on the pan, then re-distribute evenly again to the edges, without patting it down. Bake for 15-20 more minutes, until edges are brown. Remove with spatula and serve.