Beef Free Cauliflower Rice with Garlic & Herbs
Cauliflower rice has a reputation for being bland, but this version is anything but. Toasted in coconut oil with plenty of minced garlic, fresh parsley, and thyme, it picks up real depth and a gorgeous golden color that makes it look as good as it tastes. The trick of pressing moisture out of the riced cauliflower before it hits the pan is what separates a fluffy, slightly crispy result from a soggy, steamed disappointment. A squeeze of lemon at the end brightens everything up, and the optional turmeric adds a warm, earthy note along with a beautiful golden hue. This dish works beautifully as a side for grilled chicken, fish, or roasted vegetables, and it comes together entirely from whole, plant-based ingredients with no animal proteins in sight. It's the kind of recipe that earns a permanent spot in your weeknight rotation — simple enough for a Tuesday, impressive enough to serve to guests.
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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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