MSG Free Cauliflower Rice
Cauliflower rice has become a staple for good reason — it's light, versatile, and genuinely satisfying in a way that surprises people the first time they try it. This version keeps things clean and flavorful with coconut oil, fresh garlic, a squeeze of lemon, and a handful of parsley, so every ingredient earns its place. Packaged seasoning blends and store-bought rice alternatives are common culprits for hidden additives, which makes cooking this from scratch such a relief — you know exactly what's in the bowl. The trick to getting that perfect, fluffy texture is pulsing the cauliflower in short bursts and then letting it cook undisturbed long enough to drive off the moisture and pick up a little golden color in the pan. That lemon juice at the end is a small move that makes a big difference, brightening the whole dish and balancing the richness of the coconut oil. Serve it alongside a stir-fry, under a saucy protein, or just on its own as a simple, feel-good side.
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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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