Cinnamon Free Cauliflower Rice with Garlic & Herbs
Cauliflower rice has a way of surprising people — it's light, satisfying, and picks up whatever flavors you throw at it with impressive enthusiasm. This version leans on golden garlic, fresh parsley, thyme, and a bright hit of lemon juice to create something that genuinely stands on its own rather than just playing understudy to regular rice. Coconut oil gives the whole thing a subtle richness, and the trick of pressing moisture out of the riced cauliflower before cooking is what gets you those lightly golden, slightly crispy edges instead of a soggy pile. A pinch of turmeric is optional but adds a gorgeous warm color and a gentle earthiness if you're feeling it. The ingredient list is clean and straightforward — no spice blends, no sauces, nothing hiding in the background — so you always know exactly what's going into the pan. It works beautifully as a side dish alongside grilled proteins or roasted vegetables, and it comes together in one skillet with minimal cleanup.
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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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