Gut Friendly Cauliflower Rice with Garlic & Herbs
Cauliflower rice has become a staple for anyone looking to support digestion without sacrificing the satisfying, grain-like texture that makes a meal feel complete. This version keeps things clean and bright — coconut oil, fresh garlic, parsley, thyme, and a squeeze of lemon juice do all the heavy lifting on flavor. Pressing the moisture out of the riced cauliflower before it hits the pan is the key step that gives you golden, slightly crispy edges instead of a soggy pile, and it makes a real difference in both texture and taste. The optional turmeric adds a warm, earthy note and a gorgeous golden hue that makes the dish look as good as it tastes. Garlic cooked gently in coconut oil becomes fragrant and mellow rather than sharp, so the whole dish feels easy on the stomach while still being deeply savory. It works beautifully as a base for proteins, a side to roasted vegetables, or honestly just eaten straight from the skillet with a little extra salt.
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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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