Honey Free Cauliflower Rice with Garlic & Herbs
Cauliflower rice has a way of surprising people — it's light, satisfying, and picks up flavors beautifully, making it a genuinely craveable alternative to the grain-based version. This particular take leans on coconut oil, fresh garlic, parsley, thyme, and a bright hit of lemon juice to build layers of flavor without any sweeteners in the mix. That matters more than you might think, since plenty of store-bought cauliflower rice seasonings and pre-made grain alternatives sneak in honey or agave to round out the taste. Here, every ingredient earns its place on its own terms. The trick of pressing the riced cauliflower in a kitchen towel before cooking is what separates a fluffy, golden result from a soggy, steamed disappointment — don't skip it. A touch of turmeric adds a warm, golden hue if you're feeling it, though the dish is completely delicious without. Serve it alongside roasted proteins, spoon it under a saucy stew, or eat it straight from the skillet — it holds its own either way.
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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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