Xanthan Gum Free Cauliflower Rice

Total time20 min

Prep time10 min

Cook time10 min

4.8

(29)

Cauliflower rice is one of those recipes that genuinely earns its place in a weekly rotation — light, versatile, and surprisingly satisfying when it's done right. Pulsing the florets in a food processor (or running them over a box grater) gives you that perfect, rice-like texture without any gums or binders, which means the ingredient list stays completely clean and straightforward. Coconut oil and a quick hit of garlic build a savory, aromatic base, while cooking the cauliflower over medium-high heat drives off excess moisture so you get tender grains with a little golden color rather than a soggy pile. A squeeze of fresh lemon juice at the end brightens everything up and keeps the flavors lively. It's the kind of side dish that pairs with almost anything — stir-fries, grilled proteins, curries — and because every ingredient is whole and unprocessed, you never have to second-guess what's in it.

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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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