Chicken Free Cauliflower Rice with Garlic & Herbs
Cauliflower rice has a way of surprising people — it's light, satisfying, and soaks up flavor beautifully when you treat it right. This version leans into golden garlic, fresh parsley, thyme, and a bright hit of lemon juice to create something that feels genuinely craveable rather than like a compromise. The key move is pressing the riced cauliflower in a kitchen towel before it hits the pan, which pulls out excess moisture and sets you up for those lightly golden, slightly crispy edges that make all the difference. Coconut oil adds a subtle richness that ties everything together without weighing the dish down. A pinch of turmeric is optional, but it gives the whole skillet a warm, golden hue that looks stunning on the plate. This is the kind of side dish that works next to almost anything — roasted vegetables, grilled fish, or a hearty grain bowl — and it comes together with nothing but whole, straightforward ingredients you can feel good about.
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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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