Cashew Free Cauliflower Rice with Garlic & Herbs
Cauliflower rice done right is genuinely one of the most satisfying low-carb swaps out there, and this garlicky, herb-loaded version proves it doesn't have to taste like a compromise. The trick is pressing out as much moisture as possible before it hits the pan, which is what gives you those lightly golden, slightly crispy edges instead of a soggy pile. Coconut oil adds a subtle richness, and the combination of fresh parsley, thyme, and a bright hit of lemon juice at the end makes the whole dish feel alive and aromatic. A pinch of turmeric is optional but worth it for the warm golden color it brings. Tree nut allergies can make navigating grain alternatives stressful since many packaged cauliflower rice products are processed alongside nuts, but making it from scratch with a food processor or box grater keeps everything clean and worry-free. This is the kind of simple, wholesome side that pairs with almost anything and comes together in under fifteen minutes of active cooking.
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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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