Celery 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 key move here — it's what gives you those satisfying, slightly golden grains instead of a soggy pile. Coconut oil and garlic go into the skillet first, building a fragrant base before the cauliflower even hits the pan. A finish of fresh lime juice, lime zest, and chopped cilantro pulls everything together with a brightness that pairs beautifully with grilled proteins, tacos, or grain bowls. For anyone avoiding celery and celery-derived ingredients, this recipe is naturally in the clear — every ingredient is straightforward, and there's nothing hidden in a spice blend or store-bought shortcut to second-guess. It comes together in one skillet with minimal cleanup, making it just as practical as it is delicious.
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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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