Carrageenan Free Cauliflower Rice
Cauliflower rice has become a staple for good reason — it's light, versatile, and genuinely satisfying in a way that surprises people the first time they try it. This version gets extra depth from coconut oil and golden garlic, giving each grain a savory, slightly nutty flavor that plain steamed cauliflower simply can't match. A squeeze of fresh lemon juice at the end brightens everything up and keeps the dish from feeling heavy. Many packaged cauliflower rice products rely on additives and stabilizers to extend shelf life, so making it from scratch with a food processor or box grater means you know exactly what's going into the bowl. The technique here is key — spreading the cauliflower into an even layer and letting moisture cook off is what gives you those lightly golden, fluffy grains instead of a soggy pile. It works beautifully as a base for stir-fries, curries, or anything you'd normally serve over a grain, and it comes together in under ten minutes once your florets are prepped.
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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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