Eggless Cauliflower Rice with Garlic & Herbs
Cauliflower rice has a reputation for being bland, but this version is anything but — golden-edged florets cooked in coconut oil with plenty of garlic, fresh parsley, thyme, and a bright hit of lemon juice make it genuinely craveable. The trick is pressing out as much moisture as possible before it hits the pan, which is what gives you that satisfying, slightly crispy texture instead of a soggy pile. Coconut oil adds a subtle richness that plays beautifully with the herbs, and the optional turmeric brings a warm golden color that makes the whole dish look as good as it tastes. Every single ingredient here is naturally free from eggs, so there's no swapping, substituting, or label-reading required — just straightforward, wholesome cooking. It works brilliantly as a low-carb base under a saucy protein, or as a standalone side that holds its own at the table. This is the kind of recipe that makes you wonder why you ever settled for plain steamed cauliflower in the first place.
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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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