Carrageenan Free Cauliflower Rice with Garlic & Herbs
Cauliflower rice has a reputation for being bland and watery, but this version is genuinely craveable — golden at the edges, fragrant with garlic, and finished with fresh parsley, thyme, and a bright hit of lemon juice. The trick is pressing out as much moisture as possible before it ever hits the pan, which is what gives you that lightly crisp, rice-like texture instead of a soggy pile. Coconut oil adds a subtle richness that plays beautifully with the herbs, and a pinch of turmeric (if you're feeling it) gives the whole dish a warm, golden glow. Every single ingredient here is whole and straightforward — no packaged shortcuts, no processed thickeners, nothing hiding in a label. That matters a lot when you're avoiding additives like carrageenan, which can sneak into everything from pre-riced cauliflower bags to certain cooking oils and condiments. Making it from scratch with a food processor or box grater puts you fully in control. It works as a low-key side dish or a base for just about anything you'd normally pile onto a grain bowl.
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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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