Black Pepper Free Cauliflower Rice
Cauliflower rice has a way of surprising people — it's light, a little nutty from the coconut oil, and genuinely satisfying in a way that feels nothing like a compromise. The florets get pulsed down to tender little grains, then cooked in a hot skillet until they're golden in spots and completely free of that raw, watery texture that can make this dish fall flat. Garlic goes in early so it blooms in the oil and perfumes every bite, while a squeeze of fresh lemon at the end lifts the whole thing with a clean brightness. For anyone avoiding black pepper due to sensitivity or intolerance, this recipe is a natural fit — the seasoning relies entirely on sea salt, garlic, and lemon, so there's nothing hidden to worry about. Fresh parsley adds a pop of color and a mild herby finish if you want it, but the dish holds its own without it. It works beautifully as a base for saucy proteins, a simple side, or even a quick weeknight bowl when you want something wholesome without a lot of fuss.
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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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