BHA & BHT Free Cauliflower Rice with Garlic & Herbs
Cauliflower rice has a way of surprising people — it's light, satisfying, and picks up flavor beautifully, making it far more exciting than plain steamed grains. This version leans on coconut oil, fresh garlic, parsley, thyme, and a bright hit of lemon juice to build real depth without relying on any packaged seasonings or processed fats. That matters because BHA and BHT are preservatives commonly tucked into oils, seasoning blends, and convenience foods, so cooking from whole ingredients like these is the cleanest way to sidestep them entirely. Pressing the moisture out of the riced cauliflower before it hits the pan is the move that gives you those lightly golden, slightly crispy edges instead of a soggy pile. A pinch of turmeric adds a warm, golden hue if you're feeling it — totally optional but a lovely touch. The whole thing comes together in one skillet, which means less cleanup and more time enjoying a bowl of something genuinely fresh and fragrant.
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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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