Cinnamon Free Cauliflower Rice
Cauliflower rice has become a staple for good reason — it's light, versatile, and genuinely satisfying in a way that surprises most people the first time they try it. This version keeps things clean and flavorful with coconut oil, golden garlic, a squeeze of fresh lemon, and a scatter of parsley that makes the whole skillet look as good as it tastes. The technique matters here: pulsing the florets in a food processor (or grating them by hand) gives you that ideal rice-like texture, and cooking off the moisture in a hot skillet is what separates fluffy, lightly golden grains from a soggy pile. Warm coconut oil and quickly toasted garlic build a savory base that carries every bite. For anyone navigating spice sensitivities, this recipe is naturally free of the warm baking spices that sneak into so many grain dishes and seasoning blends — every ingredient is straightforward and easy to verify. It works beautifully as a side dish alongside proteins or saucy mains, and it comes together in one pan with minimal cleanup. Fresh, simple, and endlessly adaptable, this is the kind of recipe you'll find yourself reaching for on repeat.
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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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