Fish 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. Coconut oil gives the base a subtle richness, while toasted garlic adds depth before the lime juice and zest swoop in with a punchy citrus hit. A generous handful of fresh cilantro folded in at the end keeps everything vibrant and herbaceous. The trick to getting those satisfying, lightly golden grains — rather than a soggy pile — is pressing out the moisture before it ever hits the pan, and then letting it cook undisturbed so it can develop a little color. It comes together entirely from whole, plant-based ingredients, so there's zero concern about hidden seafood derivatives that can sneak into store-bought rice blends or seasoning packets. This is the kind of recipe that pairs beautifully with tacos, grilled chicken, or a big bowl of black beans, and it's easy enough to throw together on a weeknight without breaking a sweat.
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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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