Almond Free Cauliflower Rice
Cauliflower rice is one of those recipes that genuinely earns its place in a weeknight rotation — it's light, versatile, and packed with more flavor than you'd expect from such a short ingredient list. The florets get pulsed down to grain-sized pieces, then hit a hot skillet with coconut oil and garlic until they turn golden and fragrant in spots, which gives the whole dish a savory depth that plain steamed cauliflower never could. A squeeze of fresh lemon juice at the end brightens everything up and keeps it from feeling heavy. Because every ingredient here is straightforward and whole-food, there's no need to scan labels or worry about hidden nut-based oils or cross-contact — what you see is exactly what you get. It works beautifully as a base for stir-fries, curries, or anything you'd normally pile over a bowl of grains. The optional parsley adds a pop of color and a fresh herby finish that makes it feel a little more special without any extra effort.
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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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