Low Sugar Cauliflower Rice with Garlic & Herbs
Cauliflower rice has a reputation for being bland, but this version is anything but. Coconut oil, golden garlic, fresh parsley, thyme, and a bright hit of lemon juice turn a humble vegetable into something genuinely craveable. The trick of pressing the riced cauliflower in a kitchen towel before it hits the pan is what separates fluffy, lightly golden results from a soggy, steamed disappointment — don't skip it. A pinch of turmeric adds a warm, golden hue that makes the whole dish look as good as it tastes. Every single ingredient here is naturally free of added sugar, so there's no label-reading required and no sneaky sweeteners hiding in the mix. It works beautifully as a base for saucy proteins, a side for grilled fish, or honestly just eaten straight from the skillet with a little extra salt.
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lb), cut into florets
- 2 tbsp coconut oil
- 3 cloves garlic, minced
- ½ tsp fine sea salt, plus more to taste
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh lemon juice
- ¼ tsp ground turmeric (optional)
Instructions
- 1
Working in two batches, pulse the cauliflower florets in a food processor until broken down into pieces roughly the size of rice grains, about 8–10 short pulses. 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 coconut oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the garlic and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 1 minute — watch closely, as it can brown quickly.
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