Brazil Nut Free Cauliflower Rice
Cauliflower rice has a way of surprising people — it's light, subtly nutty, and picks up flavor beautifully, making it a genuinely satisfying swap for the real thing. Coconut oil gives the base a gentle richness, while the garlic goes in first so it blooms and perfumes every grain before the cauliflower even hits the pan. A quick squeeze of lemon at the end brightens the whole dish and keeps it from feeling heavy. The food processor method makes prep fast, and the key is letting the cauliflower sit undisturbed long enough to dry out and pick up a little golden color — that's where the texture magic happens. Fresh parsley is optional but adds a pop of color and a clean, herby finish that makes the plate look as good as it tastes. Everything here is whole, simple, and easy to trace, so there's no second-guessing what went into your bowl.
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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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