Fresh cauliflower florets get pulsed down into rice-sized grains, then pressed dry so they crisp up beautifully instead of turning soggy in the pan. Garlic sizzles in coconut oil until golden, giving the whole dish a fragrant base before the cauliflower goes in to cook until tender with lightly browned edges. A finishing toss of fresh lime juice, lime zest, and chopped cilantro brightens everything up right at the end, so the citrus and herbs stay vivid instead of cooking away. It's quick enough for a weeknight side and hearty enough to bulk up a bowl with your favorite protein on top. This one is a genuinely solid pick for a Whole30 kitchen, built entirely from real vegetables, good fat, and bright citrus with nothing to second-guess on the ingredient list. Serve it straight from the skillet while it's hot and the edges are still a little golden.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
:format(jpg)/d2lnr5mha7bycj.cloudfront.net/product-image/file/large_4ba9e8c4-c899-4742-93b0-4593cec5857b.png)