Sesame Free Cauliflower Rice
Cauliflower rice has become a staple for good reason — it's light, versatile, and genuinely satisfying in a way that surprises people the first time they try it. This version gets its flavor from golden garlic cooked in coconut oil, which gives the whole dish a subtle richness without any heavy sauces or condiments to worry about. A squeeze of fresh lemon juice at the end brightens everything up and keeps it tasting clean and fresh rather than flat. Because the ingredient list is so straightforward — just cauliflower, coconut oil, garlic, salt, lemon, and a little parsley — there's no need to scan labels or second-guess anything hiding in a seasoning blend. The food processor method makes prep genuinely quick, and the skillet technique drives off excess moisture so you end up with fluffy, lightly golden grains instead of a soggy pile. Serve it alongside grilled proteins, spoon a curry or stew right on top, or eat it straight from the pan — it holds its own either way.
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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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