Artificial Food Coloring Free Cauliflower Rice
Cauliflower rice is one of those side dishes that genuinely earns its place on the table — light, garlicky, and satisfying in a way that pairs with almost anything. Coconut oil gives the grains a subtle richness while the high heat coaxes out a little golden color, so you're not just eating steamed vegetables — you're eating something that actually tastes good. A hit of fresh lemon juice at the end brightens the whole pan and keeps every bite tasting clean and vibrant. Every single ingredient here is exactly what it says it is: a whole vegetable, a natural fat, fresh aromatics, and a squeeze of citrus — nothing processed, nothing dyed, nothing mysterious on the label. For anyone navigating dyes and synthetic additives in packaged foods, this kind of from-scratch cooking is the easiest workaround there is. The food processor method makes prep genuinely fast, and the result is fluffy, tender "rice" that holds up beautifully under sauces, stir-fries, or a simple protein alongside it.
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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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