Almond Free Cilantro Lime Cauliflower Rice
Bright, zesty, and packed with fresh flavor, this cauliflower rice is the kind of side dish that makes you forget you're eating something light. Ricing the cauliflower yourself and pressing out the moisture is the secret to getting those satisfying, fluffy grains that actually hold up in the pan instead of turning soggy. Coconut oil gives the whole thing a subtle richness while the garlic toasts up golden and fragrant — a combination that smells absolutely incredible. A hit of fresh lime juice, lime zest, and a generous handful of cilantro go in right at the end, keeping everything vibrant and punchy. For anyone navigating nut-free eating, this recipe is naturally in the clear — every ingredient is straightforward, with no hidden almond flour, almond oil, or nut-based thickeners anywhere in sight. It pairs beautifully with grilled proteins, tacos, or anything that could use a fresh, herby base. Simple enough for a weeknight but impressive enough to bring to a dinner table, this one earns a permanent spot in the rotation.
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Learn more →Ingredients
4 servings
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 2 tbsp coconut oil
- 3 cloves garlic, minced
- ½ tsp salt
- 2 tbsp fresh lime juice (from about 1–2 limes)
- 1 tsp lime zest
- ½ cup fresh cilantro, roughly chopped
Instructions
- 1
Working in two batches, pulse the cauliflower florets in a food processor until broken down into rice-sized pieces, about 8–10 short pulses per batch. Alternatively, grate the florets on the large holes of a box grater. Spread the riced cauliflower on a clean kitchen towel and press firmly to remove excess moisture.
- 2
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the minced garlic and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 1 minute. Watch closely, as garlic can brown quickly.
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