Lupin 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 and pressing out the moisture is the secret to getting those light, fluffy grains that actually hold up in the pan instead of turning soggy. Coconut oil gives the garlic a gorgeous golden edge, and that toasty base carries the lime and cilantro beautifully once everything comes together off the heat. For anyone navigating lupin-free eating, this recipe is naturally in the clear — every ingredient is a whole food with no hidden legume-based fillers or flour substitutes to worry about. It works brilliantly alongside grilled proteins, tucked under a saucy stew, or served straight from the skillet with a little extra squeeze of lime. Simple, vibrant, and genuinely satisfying, this is one of those recipes you'll find yourself making on repeat.
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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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