Brazil Nut Free Cilantro Lime Cauliflower Rice
Bright, zesty, and packed with fresh flavor, this cauliflower rice is the kind of side dish that makes the whole table lean in for a closer look. Ricing the cauliflower yourself — either in a food processor or on a box grater — keeps things completely clean and simple, with no mystery blends or packaged shortcuts to worry about. Pressing out the excess moisture before it hits the pan is the secret to getting those lightly golden, fluffy grains instead of a soggy pile. Coconut oil gives the garlic a gorgeous, fragrant base, while fresh lime juice, lime zest, and a generous handful of cilantro bring everything to life right at the end. It comes together in one skillet and pairs beautifully with grilled proteins, tacos, or anything that could use a little citrusy lift. Every ingredient here is straightforward and easy to source, so you can cook with total confidence and zero guesswork.
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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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