Gut Friendly Cauliflower Rice
Cauliflower rice has a way of surprising people — it's light, satisfying, and genuinely delicious when it's done right. Pulsing the florets in a food processor gives you that perfect grain-like texture, and cooking them in coconut oil over medium-high heat drives off the moisture so you get fluffy, lightly golden results instead of a soggy pile. The garlic goes in first, blooming in the oil until it's fragrant and just kissed with color, which builds a savory base that carries the whole dish. A squeeze of fresh lemon juice at the end brightens everything up and keeps the flavors clean and vibrant. This kind of simple, whole-food cooking is exactly what a sensitive digestive system tends to respond well to — no processed fillers, no hard-to-digest grains, just real ingredients prepared thoughtfully. It works beautifully as a base for stir-fries, curries, or anything you'd normally serve over rice, and it comes together in one skillet with minimal cleanup.
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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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