Gluten 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 virtuous. Ricing the cauliflower in a food processor and pressing out the excess moisture is the key move here — it's what gives you those light, fluffy grains instead of a soggy pile. Coconut oil and golden garlic build a savory base, while fresh lime juice, lime zest, and a generous handful of cilantro bring everything to life at the very end. The result is something that genuinely holds its own next to tacos, grilled proteins, or a big bowl of black beans. For anyone navigating a gluten-free lifestyle, this recipe is naturally safe from the ground up — no swaps needed, no label-reading required. It comes together in one skillet and tastes like something you'd order at a restaurant, which makes it a serious weeknight win.
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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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