Peanut Free Cauliflower Rice

Total time20 min

Prep time10 min

Cook time10 min

4.8

(29)

Cauliflower rice has a way of surprising people — it's light, a little golden at the edges, and genuinely satisfying in a way that feels nothing like a compromise. The florets get pulsed down to grain-sized pieces and then cooked in coconut oil with garlic until fragrant and just dry enough to have that perfect, fluffy texture. A squeeze of fresh lemon juice at the end brightens the whole thing and keeps it from tasting flat. For anyone navigating nut-free cooking, this is a recipe where every single ingredient is straightforward and easy to verify — no sauces, no spice blends, no hidden surprises. The coconut oil adds a subtle richness without overwhelming the dish, and the optional parsley gives it a pop of color that makes it look genuinely restaurant-worthy on the plate. It works beautifully as a base for stir-fries, curries, or anything saucy, and it comes together in one skillet with minimal cleanup.

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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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