Paraben Free Cauliflower Rice
Cauliflower rice has a way of surprising people — it's light, satisfying, and picks up flavor beautifully without any of the heaviness of a grain-based side. Here, coconut oil and toasted garlic do the heavy lifting, giving each little floret a savory, golden edge that makes the whole skillet smell incredible. A squeeze of fresh lemon juice at the end brightens everything up, and the optional parsley adds a pop of color that makes it look far more impressive than the effort involved. The technique is simple: pulse the cauliflower in a food processor, spread it into a hot pan, and let the heat drive off the moisture until you get those lightly golden, fluffy grains. For anyone navigating ingredient sensitivities, this recipe keeps things refreshingly clean — just whole vegetables, a good fat, garlic, and fresh aromatics with nothing hidden in the mix. It works as a base for saucy dishes, a simple side, or even a light meal on its own.
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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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