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Coconut Lime Cauliflower Rice


1 medium head cauliflower

1 cup coconut milk

1/2 cup water or chicken stock

1 to 2 Tbsp. freshly squeezed lime juice

2 cloves garlic, crushed

1 to 2 tsp. grated ginger

1/2 to 1 teaspoon crushed red chili flakes

1/2 tsp.Herbamare or sea salt


Sliced green onions

Chopped cilantro

Lime zest


Break or cut the cauliflower into smaller pieces and place them into a food processor fitted with the “s” blade. Pulse until the cauliflower is coarsely ground. It takes about 2 minutes of pulsing to accomplish this. Be careful not to over-process and turn the cauliflower to mush.

In a large skillet or wide pot, such as an 11-inch deep skillet, heat the coconut milk, water or stock, lime juice, garlic, ginger, chili flakesand salt over medium heat. Once the mixture is simmering add the ground cauliflower.

Stir together and simmer uncovered for 10 to 15 minutes, stirring every few minutes or until the cauliflower is cooked to your liking. Garnish with sliced green onions, chopped cilantroand lime zest. Serve hot.

Yields: 4 to 6 servings

Recipe from “Nourishing Meals” by Alissa Segersten and Tom Malterre

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