Coconut-Cilantro-Lime Cauliflower Rice

Makes 2 servings. 20 minute cook time.

Goes great with any Indian-spiced dish and its naan or roti.


  • 1 small head cauliflower, cut into florets

  • 2 tsp coconut oil

  • 1 tbsp fresh lime juice

  • 2 tsp honey

  • ¼ cup chopped fresh cilantro

  • 4 cups full-fat coconut milk

  • ¾ tsp sea salt


  1. "Rice" the cauliflower using a food processor with a grating attachment or a box grater. Pick out any large fragments that didn't get shredded and save for another use.

  2. Melt the coconut oil in a large skillet over medium heat. Add the cauliflower to the pan and sauté for 5 minutes.

  3. Add the remaining ingredients and cook for 15 minutes, until the cauliflower is tender and the liquid has been absorbed

This recipe is adapted from Danielle Walker's Against all Grain: Meals Made Simple cookbook's Coconut, Cilantro & Lime Cauli-Rice recipe (p. 218)