Gelatin Free Cauliflower Rice with Garlic & Herbs
Cauliflower rice is one of those dishes that sounds like a compromise but genuinely delivers on flavor, especially when garlic and fresh herbs are involved. Ricing the cauliflower yourself in a food processor — or on a box grater — keeps the ingredient list completely clean and transparent, so there's no guesswork about what's actually in your bowl. Pressing out the moisture before cooking is the secret step that gives you lightly golden, fluffy results instead of a soggy pile. Coconut oil, minced garlic, parsley, and thyme do the heavy lifting here, creating a savory, aromatic base that makes this feel far more indulgent than it is. A squeeze of fresh lemon juice at the end brightens everything up beautifully, and the optional turmeric adds a warm golden hue that looks stunning on the plate. This works just as well as a standalone side as it does underneath a saucy protein or alongside roasted vegetables.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!