Oats Free Cauliflower Rice
Cauliflower rice has quietly become one of the most versatile bases in the kitchen, and this version — built around coconut oil, garlic, and a bright hit of lemon — is genuinely delicious rather than just a stand-in. The trick is pulsing the florets in a food processor until they're roughly the size of rice grains, then cooking them hot and fast in a wide skillet so the moisture evaporates and you get those lightly golden, slightly crispy edges. Garlic bloomed in coconut oil gives the whole thing a savory, aromatic backbone that makes it feel far more indulgent than the ingredient list suggests. A squeeze of fresh lemon juice at the end lifts everything and keeps it tasting clean and bright. For anyone navigating grain sensitivities, this dish is naturally free of oats and any grain-based filler — every ingredient here is straightforward and easy to verify. Fresh parsley scattered over the top adds a pop of color and a herby finish if you want it, though the dish holds its own without it. Serve it alongside a protein, use it as a bowl base, or eat it straight from the pan — it's that good.
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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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