Lupin 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, thyme, and a bright hit of lemon juice that makes the whole dish feel alive. Coconut oil gives it a subtle richness while helping the cauliflower develop those lightly golden edges that take it from bland to genuinely craveable. The trick of pressing moisture out of the riced cauliflower before it hits the pan is what separates a fluffy, slightly crisp result from a soggy disappointment — don't skip that step. A pinch of turmeric is optional but adds a warm golden color that makes the finished dish look as good as it tastes. Because every ingredient here is a whole, recognizable food, you never have to second-guess what's in it — no flour blends, no processed fillers, nothing that could sneak in unwanted legume derivatives. It works beautifully as a base for saucy proteins, a side for grilled fish, or honestly just eaten straight from the pan.
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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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