Dairy Free Cauliflower Rice
Cauliflower rice has become a staple for good reason — it's light, versatile, and genuinely satisfying in a way that makes you forget you're skipping the starch. This version gets its richness from coconut oil, which adds a subtle depth without any butter or cream in sight, making it a completely plant-based, dairy-free base you can pair with almost anything. The trick is pulsing the florets in a food processor just enough to get rice-sized pieces without turning them into mush, then letting the hot skillet do the work of driving off moisture so you get those lightly golden, slightly crispy bits. A quick hit of garlic cooked in shimmering coconut oil builds real flavor fast, and the finish of fresh lemon juice brightens everything up beautifully. It's the kind of side dish that comes together in minutes but tastes like you actually thought about it. Scatter some fresh parsley on top and it looks as good as it tastes.
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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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