Peanut 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, fresh lime juice, lime zest, and a generous handful of cilantro bring everything to life in the most vibrant way. The trick to getting those satisfying, fluffy grains is pressing out the excess moisture before it hits the pan — skip that step and you'll end up with steam instead of that gorgeous golden sear. For anyone navigating nut allergies, this recipe is refreshingly straightforward: every ingredient is whole and easy to verify, with no sauces, seasonings, or processed shortcuts that might hide unexpected allergens. It comes together in one skillet and pairs beautifully with grilled proteins, tacos, or anything that could use a pop of citrus on the plate. Serve it straight from the pan while it's hot and fragrant — that's when it's absolutely at its best.
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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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