Walnut Free Cauliflower Rice

Total time20 min

Prep time10 min

Cook time10 min

4.8

(29)

Cauliflower rice is one of those side dishes that genuinely earns its place on the table — light, garlicky, and satisfying in a way that makes you forget you're eating a vegetable. The florets get pulsed down to grain-sized pieces, then cooked in coconut oil with plenty of minced garlic until they're tender and just golden at the edges. A squeeze of fresh lemon juice at the end brightens everything up and keeps the flavors clean and lively. Tree nut concerns can make navigating packaged grain alternatives a real headache, but this one is built entirely from whole, straightforward ingredients with nothing hidden in the mix. The coconut oil adds a subtle richness without overpowering the dish, and the optional parsley gives it a pop of color that makes it look as good as it tastes. It works beautifully alongside grilled proteins, curries, or anything saucy that needs something to soak it up.

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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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