Vegetarian Cauliflower Rice
Cauliflower rice has become a staple for good reason — it's light, versatile, and genuinely satisfying in a way that makes you forget you're eating a vegetable. Pulsing the florets in a food processor breaks them down into tender, rice-sized grains that soak up flavor beautifully without turning mushy. Coconut oil and garlic do the heavy lifting here, giving the finished dish a savory, aromatic base with just enough richness to feel indulgent. A quick squeeze of lemon at the end brightens everything up and keeps the flavors clean and fresh. It comes together in one skillet, which means minimal cleanup and maximum weeknight appeal. Serve it alongside a curry, pile it under a stir-fry, or eat it straight from the pan — it holds its own in just about any role you give 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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