Fish 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 eating a vegetable. The florets get pulsed down to tender little grains, then cooked in coconut oil with garlic until golden at the edges and perfectly dry, which is the key to getting that fluffy, rice-like texture instead of a soggy mess. A hit of fresh lemon juice at the end brightens everything up and keeps the flavors clean and lively. Chopped parsley adds a pop of color and a little herbal freshness if you want to take it one step further. Every single ingredient here is straightforward and naturally free from seafood and fish-derived additives — no hidden anchovy paste, no fish sauce lurking in a seasoning blend, just honest whole-food cooking. It works beautifully as a base for stir-fries, curries, or grain bowls, and it comes together in one skillet with minimal cleanup. Once you nail the technique of spreading it out and letting it cook undisturbed, you'll be making this 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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