Hazelnut Free Cauliflower Rice with Garlic & Herbs
Cauliflower rice has a way of surprising people — it's light, satisfying, and soaks up every bit of flavor you throw at it. This version leans into fragrant garlic, fresh parsley and thyme, and a bright hit of lemon juice that makes the whole dish feel alive. Coconut oil gives the cauliflower a subtle richness as it cooks, and the trick of pressing out excess moisture before it hits the skillet is what gets you those lightly golden, slightly crispy edges instead of a soggy pile. A pinch of turmeric adds a warm golden hue and a gentle earthiness if you're feeling it. Tree nut allergies can make navigating grain alternatives genuinely stressful, since many packaged cauliflower rice products and seasoning blends are processed on shared lines — making a batch from scratch with these straightforward ingredients sidesteps all of that completely. It works beautifully as a base for saucy proteins, a simple side dish, or even a light lunch on its own.
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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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