Shellfish Free Cauliflower Rice
Cauliflower rice has quietly become one of the most versatile bases in the kitchen, and this version shows exactly why. Coconut oil and golden garlic do the heavy lifting here, turning a humble head of cauliflower into something genuinely fragrant and satisfying. A quick pulse in the food processor — or a pass over a box grater — breaks the florets down into tender, rice-sized grains that cook up light and just slightly golden at the edges. The finishing squeeze of lemon lifts everything and keeps the dish feeling fresh rather than flat. It pairs beautifully under stir-fries, curries, or grilled proteins, and it holds its own as a simple side all on its own. Because every ingredient is whole and straightforward, there's zero guesswork about what's in the bowl — no hidden broths, no mystery seasonings, just clean, real food.
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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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