Macadamia Free Cauliflower Rice
Cauliflower rice has a way of surprising people — it's light, a little nutty from the coconut oil, and genuinely satisfying in a way that feels almost too easy to pull off. The trick here is pulsing the florets just enough to get that rice-like texture without turning everything into mush, which makes a real difference in the final dish. Garlic bloomed in hot coconut oil gives the whole thing a savory, aromatic base, while a squeeze of fresh lemon at the end brightens everything up beautifully. Because this recipe sticks to whole, simple ingredients — cauliflower, coconut oil, garlic, lemon, and a handful of parsley — there's no need to scan labels or worry about hidden tree nuts sneaking in through a processed product. It works brilliantly as a base for stir-fries, curries, or grain bowls, and it's just as good eaten straight from the skillet with a little extra parsley on top. Clean, vibrant, and endlessly versatile, this is the kind of recipe you'll find yourself coming back to again and again.
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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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