BHA & BHT 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, slightly golden grains instead of a soggy pile — it's a small step that makes a big difference. Coconut oil brings a subtle richness to the sauté, while toasted garlic lays down a savory base before the cauliflower even hits the pan. A generous hit of fresh lime juice, lime zest, and roughly chopped cilantro goes in off the heat, keeping everything vibrant and aromatic rather than wilted or dull. For anyone navigating preservative sensitivities, this recipe is built entirely on whole, unprocessed ingredients — no packaged shortcuts, no hidden additives to second-guess. It comes together in one skillet and pairs beautifully with grilled proteins, tacos, or anything that could use a fresh, herby counterpoint.
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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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