Pork Free Cauliflower Rice
Cauliflower rice has a way of surprising people — it's light, a little nutty from the coconut oil, and picks up flavor beautifully without any of the heaviness of a grain-based side. Pulsing the florets in a food processor is genuinely satisfying, and the result is a fluffy, rice-like texture that holds up well under sauces, stir-fries, or anything you'd normally spoon over a bowl of white rice. The coconut oil adds a subtle richness while helping the cauliflower get those lightly golden, slightly crispy edges that make all the difference. Garlic goes in first so it blooms in the hot oil, building a savory base that carries through every bite. A squeeze of fresh lemon juice at the end brightens the whole dish and keeps it from feeling flat. It's naturally free from any animal-based fats or proteins, so every ingredient here is exactly what it says it is — no hidden additions to second-guess. Simple, clean, and genuinely delicious as a weeknight staple.
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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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