Quick vegan side dish of cauliflower rice cooked with grated carrots, tossed with cilantro and lime.
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Cauliflower is one of the most versatile vegetables—perfect for roasting, pan-frying, turning into tater-tots, using in mashed potatoes, forming into pizza crusts, or grating as a low-carb rice substitute. It’s nutrient-dense and adaptable, and this cilantro-lime cauliflower rice is a simple way to showcase its mild flavor.
This recipe is incredibly easy and quick. The main choice is how to grate the cauliflower: a food processor with a grater attachment makes fast, consistent results. Trim the leaves and stem, split the head, remove the core, and break the florets into pieces that fit down the feed tube. You can grate the core too to avoid waste. Prepping a head of cauliflower this way takes just a few minutes and yields a uniform texture that cooks evenly.
After grating, the cooking itself takes about 10 minutes, making this dish ideal for busy weeknights. The finished rice is brightened with lime, fresh cilantro, and a touch of coconut for a subtle richness.
Coconut Rice Variation
If you want a heartier meal with similar flavors, try a chickpea and coconut rice dish featuring peanuts, coconut milk, and broccolini for added protein and texture. It pairs well with the citrus and cilantro notes in this cauliflower rice.
For more ideas, check out the blog’s collection of cauliflower recipes to see other reader favorites and different ways to use this adaptable vegetable.
Cilantro-Lime Cauliflower Rice (with Coconut)
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Ingredients
- 1 small head of cauliflower or ½ of a large head
- 2 carrots
- 2 tablespoons coconut oil
- 1 cup diced spring onion
- 2 garlic cloves minced
- 2 tablespoons freshly squeezed lime juice
- zest of 1 lime
- ½ cup cilantro coarsely chopped
- 1 teaspoon kosher salt or to taste
- ¼ – ½ teaspoon dried red pepper flakes
Instructions
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Grate the cauliflower and carrots, or use a food processor with the grater attachment. Feed cauliflower pieces, including trimmed core pieces, through the feed tube for a consistent texture. You should end up with about 5 cups of riced cauliflower and carrots.
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Heat a large sauté pan over medium-high heat and add the coconut oil. A pan with higher sides helps the vegetables soften without browning too much.
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When the oil is hot, add the spring onions and garlic. Sauté until softened, about 5 minutes, then add the riced cauliflower and carrots. Cook, tossing occasionally, until tender—about 10 minutes.
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Remove the pan from heat and stir in the lime juice, lime zest, cilantro, salt, and red pepper flakes. Taste and adjust seasoning if needed.
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Serve warm as a bright, light side dish.
Notes
Nutrition information (calories) was calculated for four servings.