Anti Inflammatory Cauliflower Rice with Garlic & Herbs

Total time22 min

Prep time10 min

Cook time12 min

Anti Inflammatory Cauliflower Rice with Garlic & Herbs

Cauliflower rice has a reputation for being a sad substitute, but this version earns its place on the table in its own right. Toasted in coconut oil with plenty of garlic until the edges go golden and slightly crisp, it develops a nutty, savory depth that plain steamed cauliflower never could. Fresh parsley and thyme stirred in off the heat keep everything bright, while a squeeze of lemon lifts the whole dish at the very end. The optional pinch of turmeric adds a warm, golden hue and brings one of the most well-regarded anti-inflammatory compounds in the spice cabinet along for the ride. Every ingredient here — from the coconut oil to the fresh herbs — is chosen with inflammation in mind, so there's no need to audit a label or swap anything out. The trick of pressing moisture out of the riced cauliflower before it hits the pan is what separates a fluffy, lightly caramelized result from a soggy, steamed one, so don't skip that step. Serve it alongside grilled fish or roasted chicken, or pile it into a bowl with whatever vegetables you have on hand.

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Ingredients

4 servings

1 large head cauliflower (about 2 lb), cut into florets
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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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