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Coconut cauliflower rice in a bowl, topped with a cilantro leaf, on a table with lace.
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5 from 3 votes

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
Cook Time35 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: International
Servings: 2 people
Calories: 101kcal
Author: Genevieve Morrison

Equipment

  • food processor
  • large mixing bowl with spoon
  • foil-lined baking sheet
  • spatula

Ingredients

  • 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 

Instructions

  • 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.

Notes

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.

Nutrition

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