Hazelnut Free Cauliflower Rice
Cauliflower rice is one of those side dishes that genuinely earns its place on the table — light, garlicky, and satisfying in a way that feels far more exciting than plain steamed veg. The florets get pulsed down to tender little grains, then cooked in coconut oil with plenty of garlic until they're golden at the edges and completely free of that raw, watery texture that can make this dish fall flat. A squeeze of fresh lemon juice at the end brightens everything up and keeps it tasting clean and vibrant. For anyone navigating tree nut concerns, this recipe is naturally worry-free — every ingredient is straightforward, with no sauces or blends that might sneak in unexpected allergens. It works beautifully as a base for curries, stir-fries, or grilled proteins, and the optional parsley adds a pop of color that makes it look as good as it tastes. Simple enough for a weeknight, but polished enough to serve to guests.
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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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