Chestnut Free Cauliflower Rice with Garlic & Herbs
Cauliflower rice has a way of surprising people — it's light, satisfying, and soaks up every bit of flavor you throw at it. This version leans hard into garlic, fresh parsley, and thyme, with a bright finish of lemon juice that makes the whole dish feel alive. Coconut oil gives the cauliflower a subtle richness as it toasts in the skillet, and pressing out the moisture beforehand is the key step that keeps everything golden rather than soggy. A pinch of turmeric adds a warm, golden hue if you're feeling it — totally optional but genuinely lovely. Tree nut concerns can make grain-free and low-carb cooking tricky when packaged products sneak in unexpected ingredients, but this one is built entirely from whole vegetables, fresh herbs, and pantry staples you can easily verify. It comes together in a single skillet with no complicated techniques, making it an easy weeknight side or a solid base for whatever protein you're pairing it with.
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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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