Paleo Cauliflower Rice
Cauliflower rice is one of those recipes that genuinely earns its place in a grain-free kitchen — it's light, versatile, and satisfying in a way that makes you forget you're skipping the starchy stuff entirely. The trick here is pulsing the florets in a food processor just enough to get rice-sized pieces without turning everything into mush, and that restraint pays off big in the final texture. Coconut oil brings a subtle richness to the pan, and the garlic goes in first so it blooms and turns fragrant before the cauliflower even hits the skillet. A few minutes over medium-high heat drives off the moisture and gives the grains those lightly golden edges that make all the difference between watery and genuinely delicious. A squeeze of fresh lemon juice at the end brightens everything up and keeps the dish from feeling heavy. Serve it straight from the skillet alongside grilled proteins, stir-fry-style vegetables, or anything saucy that needs something to soak it up.
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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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