Black Pepper Free Cauliflower Rice with Garlic & Herbs
Cauliflower rice is one of those dishes that sounds like a compromise but genuinely earns its place on the table, especially when it's cooked this way. Pressing the moisture out before it hits the pan is the move that separates fluffy, golden results from a soggy, steamed disappointment. Coconut oil and a full three cloves of garlic give the base real depth, while fresh parsley and thyme keep things bright and aromatic. A squeeze of lemon at the end lifts everything and makes the herbs pop in a way that feels almost restaurant-worthy. For anyone navigating a sensitivity to black pepper, this recipe is a genuine win — the seasoning is built entirely around salt, garlic, and herbs, so there's no need to swap or skip anything. The optional turmeric adds a warm golden hue and a subtle earthiness if you want it, but the dish holds up beautifully without it. It works as a side for almost anything or as a light base for saucy proteins and roasted vegetables.
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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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