Whole 30 Whole30 Lemon-Dill Cauliflower Rice
Cauliflower rice can feel like a consolation prize, but this bright, herby version is genuinely something to look forward to. The trick is pressing out the moisture before it hits the pan, then letting it cook mostly undisturbed so the edges get lightly golden instead of steaming into mush. Minced garlic goes in right at the end of cooking so it stays fragrant without burning, and a hit of both lemon zest and fresh lemon juice gives the whole dish a clean, citrusy lift that makes it taste far more exciting than a simple grain swap. Fresh dill ties everything together with a flavor that feels almost Mediterranean. Every single ingredient here is compliant straight off the shelf — no label-reading required, no sneaky additives to track down. It serves four and comes together in one skillet, which makes it an easy weeknight side or a solid base for whatever protein you're already making.
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Learn more →Ingredients
4 servings
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- 3 tbsp fresh dill, roughly chopped
- ½ tsp salt
- ¼ tsp black pepper
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Working in batches, pulse the cauliflower florets in a food processor 8–10 times until broken down into rice-sized pieces, about 3–4 cups total. 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 as much moisture as possible.
- 2
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the riced cauliflower in an even layer and cook, stirring only once or twice, for 4–5 minutes, until the cauliflower is lightly golden at the edges and any excess moisture has evaporated.
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