Cashew 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 who haven't tried it. The florets get pulsed down to tender little grains, then toasted in coconut oil with garlic until they're fragrant, slightly golden, and completely irresistible. A squeeze of fresh lemon juice at the end brightens everything up and keeps the dish tasting clean and vibrant rather than heavy. Because the ingredient list is so straightforward — just whole vegetables, coconut oil, garlic, and a few simple seasonings — there's no need to scan labels or second-guess what's hiding in a packaged product. It pairs beautifully with almost anything: stir-fries, grilled proteins, curries, or just eaten straight from the pan with a little extra parsley on top. The technique is forgiving too, so whether you use a food processor or a box grater, you'll end up with a skillet full of something genuinely delicious.
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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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