BHA & BHT Free Cauliflower Rice
Cauliflower rice has a way of surprising people — it's light, subtly nutty, and satisfying in a way that feels almost too simple to be true. Processed and packaged grain alternatives often sneak in synthetic preservatives like BHA and BHT to extend shelf life, so making this from scratch with a food processor and a handful of clean ingredients is genuinely the smarter move. Coconut oil gives the cauliflower a gorgeous golden edge as it cooks down, while the garlic blooms quickly in the hot pan and perfumes every grain. A squeeze of fresh lemon juice at the end brightens the whole dish and keeps it tasting alive rather than flat. The optional parsley adds a pop of color and a fresh herbal note that makes it look as good as it tastes. It works beautifully as a base under a saucy protein, as a low-key side dish, or even eaten straight from the skillet — no judgment here.
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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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