Vegan, Paleo, Whole30, Peanut & Soy Free:
Tangy lime, savory cilantro, and sweet coconut on a bed of crunchy chopped vegetables = the most perfect Cilantro Lime Coconut Cauliflower Rice.
I just cannot get enough of the amazing flavors in this Cilantro Lime Coconut Cauliflower Rice! Seriously, I will probably make a huge batch of this every weekend throughout the summer and take it to work for lunch. Every. Single. Day. And then I’ll eat it on the weekends too because it’s that good.
If you’re wondering what in the heck cauliflower rice is, it’s just cauliflower florets chopped into tiny little pieces. This creates an excellent low-carb, Paleo substitute for rice and works great in lots of different meals. I use it raw in this dish but you can also steam or sautee it.
There are lots of variations of this recipe out there, but I’d like to point out some things that make this one especially awesome: there’s no cooking required, it takes all of 20-25 minutes to throw together, and there is no added sugar of any kind, which often makes an appearance with these yummy Thai-inspired flavors – but you won’t miss it one bit. It’s also peanut-free and soy-free! These two allergens are commonly used in this kind of dish, but not mine.
This recipe is packed with a rainbow of vegetables, some crunchy nuts, and the perfect balance of flavors. Oh yeah, it is also super easy to make, so get on it!
I really love recipes like this – one big bowl that can be a meal on its own or an awesome side dish. You get tons of nutrients from the all the veggies: cauliflower, carrots, cabbage, and peppers, along with some protein from the almonds and healthy fats from sesame oil and coconut milk. “Eating the rainbow” is the best way to make sure you get a variety of nutrients (as long as it’s produce, not candy!) and this recipe has tons of antioxidants, vitamins, and minerals to offer.
For some extra protein feel free to add some diced chicken breast or low-sodium chickpeas, both work really well in this Cilantro Lime Coconut Cauliflower Rice. Or, cook up some of my Easy Lemon Wild Salmon to serve alongside it.
Why You Should Eat It
Cauliflower and cabbage are both cruciferous vegetables. This family of plants, which also includes broccoli, kale, and Brussels sprouts, are known for their cancer-fighting abilities. Many studies show the more of these you eat, the lower your risk for cancer. One of the ways they do this is by supporting detoxification – they’ve got different kinds of phytochemicals to support the removal of stagnant hormones, toxins, and various other carcinogens (cancer causing chemicals) so these icky substances don’t build up in your body and wreak havoc. Eat them up, people!
Cilantro has a fresh, bright flavor that works with lots of different recipes. It has a lot of disease-fighting antioxidants to offer, has been found to provide antibacterial effects, and can even help the body to detox heavy metals.
This recipe would be an excellent addition to a cleanse or detox diet, thanks to all the powerful health benefits of these stellar plants.
Make It
To start this delicious Cilantro Lime Coconut Cauliflower Rice break out the food processor and toss your roughly chopped cauliflower in. Pulse several times, until the florets are broken down into medium sized “grains”. Just be careful not to over-process because you’ll end up with mush. Put the finished cauliflower rice aside in a large bowl.
Next, you’re going to do the same thing with the sliced purple cabbage, and then the carrots. Add these to the cauliflower rice, and then stir in the chopped bell pepper and start on the super yummy cilantro dressing.
To make the dressing, add the cilantro, almonds, lime zest, sea salt, coconut milk, lime juice, garlic, and toasted sesame oil all into the food processor and blend – it – up! (no need to clean it in between). A small tip for zesting and juicing limes – zest first and juice second, it’s way easier this way. It should get slightly creamy, with a little texture leftover from the almonds. Be prepared for the most appetizing smell of all time when you open up that lid.
Pour the cilantro lime coconut dressing over the bowl of chopped veggies. Add in the additional almonds, chopped cilantro, and scallions and gently fold everything together. Garnish with some extra chopped herbs and thin peels of carrot, along with some pretty lime wedges, and enjoy as an entree or a side.
Last weekend we went on a sweet little weekend camping getaway to Moab, which I plan to write a post about soon. It was so nice to get away with my husband and be submerged in nature for a few days! I packed a big bowl of this Cilantro Lime Coconut Cauliflower Rice in the cooler and it was an awesome travel-friendly meal (as long as it’s kept cold). It keeps well for days after you make it, so feel free to whip up a double batch if you have a big family, or if you’re just extra hungry 😉
I’d love to hear what you think of my Cilantro Lime Coconut Cauliflower Rice and I’d also love to know what some of your favorite one-bowl dishes like this are. Is there anything you’d like to see me recreate into a healthier version? Let me know! Have a wonderful weekend <3
Cilantro Lime Coconut Cauliflower Rice
Prep
Total
Yield 4-6 servings
You will love this combination of tangy lime juice, savory cilantro, and sweet coconut milk, all mixed up and poured over a nourishing bowl of chopped cauliflower and mixed veggies. This recipe keeps really well in the fridge for several days, so make some extra!
Ingredients
Veggies
- 1 medium sized head of cauliflower, roughly chopped
- 1 heaping cup purple cabbage, sliced
- 1 large carrot, roughly chopped
- 1 yellow bell pepper, minced
Dressing
- 2 cups chopped cilantro
- 3/4 cup raw almonds
- 2 Tbsp lime zest (from 2-3 limes)
- juice of 3 medium limes (zest the limes before juicing)
- 1/4 cup light coconut milk
- 1/4 cup +1 Tbsp toasted sesame oil
- 3 medium cloves garlic
- 1 1/2 tsp fine sea salt
Garnish
- 1/2 cup cilantro, finely chopped
- 1/3 cup chopped raw almonds
- 1/4 cup finely chopped scallions, green parts only
- 1/2 large carrot
- 1 lime sliced into wedges
Instructions
- In a food processor, pulse the cauliflower several times until it becomes small to medium-sized crumbs. Pour in a large bowl and set aside.
- Next, do the same with the purple cabbage and carrot. Add these to the bowl with the cauliflower.
- Add the minced yellow bell pepper to the rest of the veggies and stir everything together.
- Now add the 2 cups cilantro, 3/4 cup raw almonds, lime zest, lime juice, coconut milk, sesame oil, and garlic cloves into the food processor (you don't need to clean it in between steps).
- Blend well until bright green and mostly creamy, a little texture is okay.
- Pour this over the chopped vegetables, add the remaining 1/3 cup chopped almonds and chopped scallions and then gently mix together.
- Top with the remaining 1/2 cup chopped cilantro, 1/2 cup thin carrot slices, and lime wedges. Enjoy!
Notes
*I used a vegetable peeler to slice the carrots for the garnish.
Courses Lunch, Dinner
Cuisine Thai Inspired
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