Rice Free Cauliflower Rice
Cauliflower gets a serious glow-up here, transformed into fluffy, golden "grains" that satisfy every craving you'd normally reach for a bowl of rice to fix. A quick pulse in the food processor — or a pass over a box grater — breaks the florets down into perfectly uneven little pieces that cook up light and tender in minutes. Coconut oil and garlic do the heavy lifting on flavor, creating a fragrant, slightly golden base that makes this anything but a sad substitute. A bright hit of lemon juice at the end pulls everything together and keeps it tasting fresh rather than flat. The parsley is optional, but that pop of green makes it look like something you'd order at a restaurant. Whether you're spooning a curry over the top or eating it straight from the pan, this is the kind of side dish that earns a permanent spot in your weekly rotation.
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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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