Barley Free Cauliflower Rice with Garlic & Herbs
Cauliflower rice is one of those dishes that genuinely earns its place on the table — light, fragrant, and satisfying in a way that surprises people every single time. Pulsing fresh cauliflower florets in a food processor (or running them over a box grater) creates a tender, grain-like base that soaks up every bit of flavor you throw at it. Coconut oil and golden garlic lay down a rich, aromatic foundation, while fresh parsley, thyme, and a bright hit of lemon juice finish things off beautifully. A pinch of turmeric adds a warm golden hue if you want it, though the dish is just as lovely without. Because every ingredient here is naturally free of grain-based additives, you never have to second-guess what's in your bowl or scan labels for hidden cereal derivatives. The key technique — pressing out moisture before it hits the pan — is what gives you those lightly crisped, golden edges instead of a soggy pile. It works as a weeknight side, a base for saucy proteins, or honestly just a bowl on its own 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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