Mushroom Free Cauliflower Rice with Garlic & Herbs
Cauliflower rice has a way of surprising people — it's light, satisfying, and absorbs every bit of flavor you throw at it. This version leans into golden garlic, fresh parsley and thyme, and a bright hit of lemon juice that makes the whole skillet smell incredible. The trick of pressing the riced cauliflower in a kitchen towel before cooking is what separates fluffy, lightly golden results from a soggy, steamed disappointment. Coconut oil adds a subtle richness while keeping things completely plant-based, and the optional turmeric gives the dish a warm, golden hue that looks stunning on the plate. Because every ingredient here is a whole, straightforward vegetable or herb, there's zero guesswork about hidden fungi sneaking in through a sauce or seasoning blend. It works beautifully as a base for a protein, a side alongside roasted vegetables, or honestly just eaten straight from the pan with a little extra salt.
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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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