Pecan Free Cauliflower Rice
Cauliflower rice has a way of surprising people — it's light, a little nutty from the coconut oil, and picks up garlic flavor beautifully in a hot skillet. The trick here is pulsing the florets just enough to get rice-sized pieces without turning them into mush, and that quick high-heat cook drives off the moisture so you get fluffy, golden grains instead of a soggy pile. A bright hit of lemon juice at the end ties everything together and keeps it feeling fresh rather than heavy. Every ingredient in this recipe is naturally free from tree nut concerns, so there's no label-scanning or substitution stress involved — just clean, simple produce and pantry staples. It works beautifully as a base for stir-fries, curries, or grain bowls, and it comes together fast enough to be a genuine weeknight staple. The optional parsley adds a pop of color and a little herby lift, but the dish is completely satisfying even without it.
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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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