Low Sugar Cauliflower Rice
Cauliflower rice has earned its place as a legitimate staple, not just a sad substitute — and this version proves exactly why. Coconut oil and golden garlic do serious heavy lifting here, giving the finished dish a savory, aromatic base that makes every forkful feel intentional. A squeeze of fresh lemon at the end brightens everything up and keeps the flavors clean and lively. Because the entire ingredient list is made up of whole, unprocessed foods, there's nothing sneaky hiding in here — no sweeteners, no syrups, no doctored sauces that quietly add sugar where you'd never expect it. That makes it a genuinely reliable option when you're trying to keep your meals free from anything sweetened, without sacrificing flavor or satisfaction. The food processor method makes prep fast and low-effort, and the skillet technique drives off excess moisture so you get light, fluffy grains rather than a soggy pile. Serve it alongside anything you'd normally pair with a grain-based side and it holds its own beautifully.
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Learn more →Ingredients
4 servings
- 1 medium head cauliflower (about 2 lb), cut into florets
- 2 tbsp coconut oil
- 3 cloves garlic, minced
- ½ tsp fine sea salt
- 2 tbsp fresh parsley, finely chopped (optional)
- 1 tbsp fresh lemon juice
Instructions
- 1
Working in two batches, pulse the cauliflower florets in a food processor 8–10 times until broken down into pieces roughly the size of rice grains — uneven is fine, but avoid over-processing into a paste. Alternatively, grate the florets on the large holes of a box grater.
- 2
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the garlic and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 30–45 seconds — watch closely, as it can brown quickly.
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