Dairy Free Cauliflower Rice with Garlic & Herbs
Cauliflower rice has a reputation for being bland and watery, but this version is anything but. The trick is pressing out the moisture before it ever hits the pan, which gives you those lightly golden, slightly crispy edges that make every forkful satisfying. Coconut oil brings a subtle richness that replaces the butter you might expect in a dish like this, keeping things completely free of dairy without sacrificing any depth. Garlic, fresh parsley, fresh thyme, and a bright squeeze of lemon juice layer in real flavor, and the optional turmeric adds a warm golden hue that makes the whole bowl look as good as it tastes. It works beautifully as a low-carb swap under stews, curries, or grilled proteins, or honestly just on its own as a light and herby side. This is the kind of recipe that converts skeptics — the ones who swore cauliflower rice could never be worth the effort.
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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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