Pescatarian Cauliflower Rice

Total time20 min

Prep time10 min

Cook time10 min

4.8

(29)

Cauliflower rice is one of those side dishes that genuinely earns its place on the table — light, versatile, and surprisingly satisfying when it's done right. Pulsing fresh cauliflower florets in a food processor breaks them down into tender little grains that soak up flavor beautifully, and cooking them in coconut oil with plenty of garlic takes the whole thing somewhere warm and aromatic. The key move here is letting the moisture cook off so you get those lightly golden, slightly crispy edges rather than a soggy pile — a detail that makes all the difference. A hit of fresh lemon juice at the end brightens everything up and keeps it feeling clean and fresh. It pairs effortlessly with grilled fish, shrimp tacos, or really any seafood main you've got going, making it a natural fit for a pescatarian plate. Scatter some fresh parsley over the top and you've got a side dish that looks as good as it tastes.

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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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