Macadamia 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 golden garlic, fresh parsley, thyme, and a bright squeeze of lemon juice to create something that genuinely tastes like a finished dish rather than a sad substitute. Cooking the riced cauliflower in coconut oil over medium-high heat is the move here: pressing out the moisture first and then letting it sit undisturbed in the pan gives you those lightly golden edges that make all the difference in texture. The optional turmeric adds a warm, earthy note and a gorgeous color without overpowering the herbs. Tree nut allergies can make navigating grain alternatives and packaged "cauliflower rice" products genuinely stressful, since shared processing lines are common — making this from scratch with whole, simple ingredients sidesteps that concern entirely. 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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