Crispy Coconut Cauliflower Rice
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.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Side Dish
Cuisine: International
Servings: 2 people
Calories: 101kcal
- 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.
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.
To reheat for later:
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 minutes.
Nutrition information is an estimate.
Serving: 4ounces cooked cauliflower rice | Calories: 101kcal | Carbohydrates: 16g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Sodium: 98mg | Potassium: 860mg | Fiber: 6g | Sugar: 6g | Vitamin C: 139mg | Calcium: 63mg | Iron: 1mg