Cauliflower rice gets a creamy Caribbean kick from toasted coconut, coconut milk, ginger, and green onion. A light, flavorful and easy side dish that works perfectly with grilled chicken or pork.
Best Coconut Cauiflower Rice – Keto, Low Carb, Gluten-free, Sugar-free, LCHF
We eat a lot of cauliflower rice. I mean A LOT. I should start my own farm. When you eat cauliflower as much as I do, you either start coming up with new ways to make it unique or your start getting cauliflower related night terrors.
Luckily, cauliflower is so versatile that it allows for flexibility in flavor combinations. When we made Grilled Jamaican Jerk Chicken last week, I knew exactly what I wanted to add into the newest incarnation of cauliflower rice.
Toasted Coconut Ginger Cauliflower Rice is an homage to Caribbean rice and beans. Of course, we are a bean free household now, but I wanted to highlight the flavors of coconut and ginger. The resulting dish is creamy, packed with aromatics, and super simple to throw together. Plus, it was simply incredible with that jerk chicken.
How to make Low Carb Coconut Ginger Cauliflower Rice
- Coconut oil
- Yellow onion
- Fresh ginger
- Green onions
- Cauliflower rice
- Unsweetened shredded coconut, toasted
- Chicken stock
- Unsweetened coconut milk (full fat)
- Fresh thyme leaves
- Sea salt
- Black pepper
Coconut Cauliflower Rice Tips & Tricks
Fresh cauli rice is best. I know the idea of frozen cauliflower rice sounds appealing, but I’m telling you, make it yourself. It honestly takes only a few minutes longer and the taste and overall texture is vastly better. No comparison. If this just isn’t an option for you, frozen cauliflower will work.
Toast your coconut. Toasting your unsweetened coconut will give this side something special. It’s incredibly easy; just don’t walk off and leave the coconut to burn. I will toss the coconut shreds quite often so that both sides toast. Once you get that nice light brown, take the pan off the heat and dump out the coconut into a small bowl so it does not continue to cook in the pan. Heck, make extra and put toasted coconut on other things while you are at it.
This cooks up fast. Have everything ready to go. If you’ve ever made a stir-fry, you understand the importance of having all your ingredients prepared and ready to go. This recipe will cook up in under 10 minutes, so save yourself the anxiety of rushing around and just have all items prepped.
Other Low Carb Keto Side Dishes you’ll love:
Cauliflower rice with ginger, garlic, and coconut. The perfect low carb compliment to grilled chicken.
- 1 tbsp coconut oil
- 1/4 cup yellow onion, diced
- 4 cloves garlic
- 1 tbsp fresh ginger, grated/minced
- 2 green onions, sliced
- 4 cups cauliflower rice
- 2 tbsp unsweetened shredded coconut, toasted
- 1/3 cup chicken stock
- 1/3 cup unsweetened coconut milk (full fat)
- 2 tsp fresh thyme leaves
- black pepper
- Heat coconut oil in a large skillet over medium low heat. Add onion and cook until translucent and soft, about 3-5 minutes. Add garlic, ginger, and green onion. Saute for about 30 seconds, until fragrant. Add cauliflower rice and shredded coconut (see note). Stir to combine. Salt and pepper to taste. Cook for about 5 minutes, stirring occasionally.
- Add stock and coconut milk. Stir. Cook down so that liquid absorbs, about 5 minutes. Add thyme leaves, stir to incorporate. Taste and adjust seasoning if needed. Remove from heat and serve immediately.
To toast your coconut, heat a small skillet over low heat. Add coconut, stir frequently to toast on both sides. This may take about 3-5 minutes. Do not leave unattended as coconut can burn quickly. Remove from heat and scrap coconut into a small dish to set aside for later use.
Serving Size:4 servings
Amount Per Serving: Calories: 127Total Fat: 9gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 165mgCarbohydrates: 9gNet Carbohydrates: 6gFiber: 3gSugar: 2gProtein: 3g
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