Almond Free Cauliflower Rice with Garlic & Herbs
Cauliflower rice has a way of surprising people — it's light, satisfying, and soaks up every bit of flavor you throw at it. This version leans hard into garlic, fresh herbs, and a bright hit of lemon juice, making it feel far more exciting than a simple grain swap. Coconut oil gives the cauliflower a subtle richness as it cooks, and pressing out the moisture beforehand is the key step that gets those edges beautifully golden rather than soggy. The optional turmeric adds a warm, golden hue and a gentle earthiness that makes the whole dish look as good as it tastes. Tree nut concerns can sneak into rice dishes through flavored blends, seasoning packets, or shared prep surfaces, so making this entirely from scratch with whole, recognizable ingredients keeps things clean and worry-free. It comes together in one skillet with minimal fuss, and the parsley and thyme make it feel fresh and herb-forward without being fussy. Serve it alongside grilled proteins, spoon it under a saucy stew, or eat it straight from the pan — no judgment here.
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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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