Seed Oil Free Cilantro Lime Cauliflower Rice
Bright, zesty, and packed with fresh flavor, this cauliflower rice is the kind of low-carb side dish that genuinely earns a spot in your regular rotation. Coconut oil does all the heavy lifting here, giving the cauliflower a lightly golden, slightly crisp texture that you just can't get from the refined vegetable and seed oils that dominate most restaurant and store-bought versions. Pressing the riced cauliflower in a kitchen towel before it hits the pan is the move that separates fluffy, distinct grains from a soggy, steamed mess — don't skip it. The garlic goes in first and gets just enough time to turn fragrant and golden before the cauliflower joins the party, building a savory base that makes the whole dish sing. A hit of fresh lime juice and zest off the heat keeps everything bright and punchy, while the cilantro adds that herby freshness you'd expect from a great rice bowl topping. It comes together in one skillet with clean, whole ingredients and zero compromise on taste.
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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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