Chicken Free Cauliflower Rice

Total time20 min

Prep time10 min

Cook time10 min

4.8

(29)

Cauliflower rice is one of those side dishes that genuinely earns its place on the plate — light, garlicky, and satisfying without weighing you down. The florets get pulsed in a food processor until they resemble fluffy grains, then hit a hot skillet with coconut oil and minced garlic until they turn golden and fragrant in spots. A squeeze of fresh lemon juice at the end brightens everything up and keeps the flavors clean and lively. Because the ingredient list is so straightforward — just cauliflower, coconut oil, garlic, salt, lemon, and a little parsley — there's no need to scan labels or second-guess what's hiding in a store-bought version. It pairs beautifully with curries, stir-fries, roasted vegetables, or anything saucy that needs something to soak it up. The whole process is genuinely simple, and the result looks and tastes like something you'd order at a restaurant.

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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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