Wheat 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 not eating the real thing. Pulsing the florets in a food processor breaks them down into tender little grains, and pressing out the excess moisture is the secret step that keeps everything light and fluffy rather than soggy. Coconut oil and golden garlic build a savory base, while fresh lime juice, lime zest, and a generous handful of cilantro bring that punchy, restaurant-style finish right at the end. For anyone navigating wheat sensitivities, this is a genuinely satisfying swap for grain-based sides — every ingredient is naturally free of wheat with no substitutions required. It pairs beautifully with grilled proteins, tacos, or anything that could use a vibrant, herby companion on the plate. Quick to make and easy to clean up, it's the kind of recipe that earns a permanent spot in your weeknight rotation.
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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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