Legume 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, fresh herbs, and a squeeze of lemon are involved. The trick to getting that satisfying, slightly golden texture is pressing out the moisture before it hits the pan, which keeps things light and a little crispy at the edges rather than steamy and soft. Coconut oil brings a subtle richness to the base, and the combination of parsley and thyme makes the whole skillet smell incredible. A pinch of turmeric is optional, but it adds a warm golden hue that makes the dish look as good as it tastes. Since every ingredient here is a whole vegetable, a fresh herb, or a simple pantry staple, there's nothing to second-guess for anyone avoiding legumes — no hidden bean flours, no pea protein, no lentil-based fillers that sneak into packaged grain alternatives. It works beautifully as a base for roasted proteins, a side for a weeknight dinner, 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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