Paraben 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 satisfying, separate grains that actually hold up on the plate rather than turning soggy. Coconut oil brings a subtle richness to the sauté, while golden garlic builds a savory base before the cauliflower even hits the pan. The finishing move — lime juice, lime zest, and a generous handful of fresh cilantro tossed in off the heat — keeps everything vibrant and aromatic rather than cooked down and dull. Every ingredient here is whole and straightforward, which is exactly what you want when you're being mindful about what goes into your food and avoiding synthetic preservatives or additives that sneak into processed alternatives. It comes together in one skillet and pairs beautifully with grilled proteins, tacos, or anything that could use a citrusy, herby lift.
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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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