High Fructose Corn Syrup Free Cauliflower Rice
Cauliflower rice is one of those dishes that genuinely surprises people — it's light, savory, and satisfying in a way that makes you forget you're eating a vegetable. Packaged versions at the grocery store often sneak in additives and sweeteners you'd never expect in something so simple, so making it from scratch is the smarter move. A food processor (or even a box grater) does all the heavy lifting, breaking the florets down into tender, rice-sized pieces in minutes. Coconut oil and garlic give the base a rich, aromatic foundation, while a final hit of fresh lemon juice brightens everything up beautifully. The key is letting the cauliflower cook undisturbed long enough to drive off moisture and pick up a little golden color — that's what takes it from bland to genuinely craveable. A scatter of fresh parsley at the end adds a pop of color and freshness that makes the whole bowl look as good as it tastes. Serve it alongside grilled proteins, stir it into bowls, or use it as a base anywhere you'd normally reach for a grain.
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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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