Capsaicin Free Cauliflower Rice
Cauliflower rice has a way of surprising people — it's light, satisfying, and picks up flavor beautifully without any of the heaviness of a grain-based side. This version gets its depth from golden garlic cooked in coconut oil, which gives every bite a subtle richness that feels anything but diet food. A squeeze of fresh lemon juice at the end brightens the whole dish and keeps it tasting lively rather than bland. For anyone avoiding capsaicin, this recipe is a genuinely easy win — there's no chili, no pepper heat, and no spice blends to scrutinize on a label. The food processor does the heavy lifting, breaking the florets down into tender, rice-sized pieces that cook up dry and lightly golden in the skillet. Fresh parsley adds a pop of color and a clean, herby finish if you want it. It works beautifully as a base for saucy mains or as a simple side all on its own.
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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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