Turmeric Free Cauliflower Rice
Cauliflower rice has become a staple for good reason — it's light, versatile, and genuinely satisfying in a way that surprises most people the first time they try it. This version keeps things clean and bright, with coconut oil lending a subtle richness, golden garlic building a savory base, and a squeeze of fresh lemon at the end that lifts the whole dish. The food processor does the heavy lifting, breaking the florets down into tender, rice-sized pieces that cook up dry and lightly golden in the skillet — no mushiness, no sogginess. Many spice blends and pre-seasoned rice alternatives sneak in anti-inflammatory spices that can be a problem for those avoiding certain compounds, so making it from scratch like this puts you fully in control of every ingredient. Parsley adds a pop of color and freshness if you have it on hand, but the dish holds its own without it. Serve it alongside a protein, use it as a base for a grain bowl, or pile it under a saucy stir-fry — it handles just about anything you throw at it.
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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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