Vegan Cauliflower Rice
Cauliflower rice is one of those dishes that genuinely earns its place on the table — not as a sad substitute, but as a light, garlicky side that holds its own against just about anything. Pulsed in a food processor and toasted in coconut oil, the florets develop a subtle nuttiness and a satisfying texture that's tender without turning mushy. The garlic goes in first, blooming in the hot oil until fragrant and just golden, which means every grain picks up that savory depth as it cooks. A final hit of fresh lemon juice lifts the whole thing and keeps it tasting bright rather than heavy. Everything here is whole-food and plant-based by nature — no swaps needed, no label-checking required. Scatter some fresh parsley over the top and it looks as good as it tastes.
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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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