Cilantro Lime Coconut Cauliflower Rice



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!






  1. 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.
  2. Next, do the same with the purple cabbage and carrot. Add these to the bowl with the cauliflower.
  3. Add the minced yellow bell pepper to the rest of the veggies and stir everything together.
  4. 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).
  5. Blend well until bright green and mostly creamy, a little texture is okay.
  6. Pour this over the chopped vegetables, add the remaining 1/3 cup chopped almonds and chopped scallions and then gently mix together. 
  7. Top with the remaining 1/2 cup chopped cilantro, 1/2 cup thin carrot slices, and lime wedges.  Enjoy!


*I used a vegetable peeler to slice the carrots for the garnish.

Courses Lunch, Dinner

Cuisine Thai Inspired

Recipe by Food to Feel Good at