MSG Free Cauliflower Rice with Garlic & Herbs
Cauliflower rice is one of those dishes that sounds like a compromise but genuinely delivers — especially when it's built on a base of toasted garlic, fresh herbs, and a bright hit of lemon. The technique here matters: pressing the moisture out of the riced cauliflower before it hits the pan is what gives you those lightly golden, slightly crispy edges instead of a soggy pile. Coconut oil brings a subtle richness that pairs beautifully with the parsley and thyme stirred in at the end. A pinch of turmeric adds a warm golden hue and a gentle earthiness if you're feeling it. Because every ingredient is whole and unprocessed, there's no need to scan labels or second-guess seasoning packets — the flavor comes entirely from real food. It works as a side dish alongside grilled proteins or as a base for bowls, and it comes together in one skillet with minimal cleanup.
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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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