Walnut 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. The florets get pulsed down to tender little grains, then toasted in coconut oil with garlic until they pick up a subtle golden color and a savory depth that plain steamed cauliflower could never deliver. A generous hit of lime juice, lime zest, and fresh cilantro goes in right at the end, keeping everything vibrant and aromatic. One smart trick — pressing the riced cauliflower in a kitchen towel before it hits the pan — makes all the difference between fluffy grains and a soggy mess. The whole thing comes together in one skillet, which means less cleanup and more time actually enjoying dinner. It pairs beautifully with grilled proteins, tacos, or grain bowls, and every ingredient is straightforward and easy to verify, so there's no second-guessing what's in your food.
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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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