High Fructose Corn Syrup 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 "grains" a subtle richness as they toast in the skillet, while garlic, fresh lime juice, lime zest, and a generous handful of cilantro bring everything together with a punch that feels anything but plain. Avoiding high fructose corn syrup can be trickier than it sounds when it comes to packaged rice blends, seasoning mixes, and bottled sauces — this recipe sidesteps all of that by relying entirely on whole, real ingredients you can trust. The technique of pressing moisture out of the riced cauliflower before cooking is the secret to getting those satisfying, lightly golden pieces instead of a soggy pile. Everything comes together in one skillet, and the whole process moves fast, so it's just as practical on a busy weeknight as it is for a weekend spread. Serve it alongside grilled proteins, spoon it under a saucy stew, or eat it straight from the pan — it holds its own either way.
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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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