Barley Free Cauliflower Rice
Cauliflower rice has become a staple for good reason — it's light, versatile, and genuinely satisfying in a way that surprises most people the first time they try it. Pulsing fresh cauliflower florets in a food processor breaks them down into tender, grain-sized pieces that soak up flavor beautifully. Coconut oil and garlic do the heavy lifting here, giving the finished dish a savory, slightly golden depth that plain steamed cauliflower simply can't match. A squeeze of fresh lemon juice at the end brightens everything up and keeps it from feeling heavy. For anyone navigating grain sensitivities or avoiding barley-containing products, this is a genuinely satisfying swap that holds its own as a side dish rather than just a substitute. Serve it immediately straight from the skillet while it's still hot and fragrant for the best texture.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!