Citric Acid Free Cauliflower Rice with Garlic & Herbs
Cauliflower rice is one of those dishes that sounds like a compromise but genuinely delivers — especially when it's cooked properly with real aromatics instead of just steamed and called a day. Pressing the moisture out of the riced cauliflower before it hits the pan is the move that makes all the difference, giving you lightly golden, tender grains instead of a soggy pile. Coconut oil and plenty of garlic build a savory, fragrant base, while fresh parsley and thyme bring brightness without relying on any citrus-heavy sauces or packaged seasonings that often sneak in problematic additives. The small drizzle of fresh lemon juice at the end keeps the acidity minimal and completely controlled — you know exactly what's going in, which is the whole point when you're navigating a citric acid sensitivity. Optional turmeric adds a warm golden hue and a subtle earthiness if you want to take it up a notch. This is the kind of versatile, feel-good side that pairs with almost anything and comes together in a single skillet with ingredients you can actually trust.
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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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