Nitrate & Nitrite Free Cauliflower Rice
Cauliflower rice is one of those dishes that genuinely earns its place on the table — light, garlicky, and satisfying in a way that makes you forget you're eating a vegetable. The florets get pulsed down to tender little grains, then toasted in coconut oil with plenty of garlic until they're golden in spots and completely irresistible. A squeeze of fresh lemon at the end brightens everything up and keeps the flavors clean and lively. For anyone navigating processed meat alternatives or packaged grain products that sneak in unwanted additives, this recipe is a breath of fresh air — every single ingredient is whole and straightforward. Coconut oil, fresh garlic, sea salt, lemon juice, and parsley: nothing hidden, nothing cured, nothing you'd need to second-guess at the grocery store. It's the kind of side dish that works alongside almost any protein or stands on its own as a simple, nourishing base for a grain bowl. Serve it straight from the skillet while it's still steaming for the best texture.
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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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