Nitrate & Nitrite 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 cooked properly with real aromatics instead of just steamed and called a day. Pressing the moisture out of the riced cauliflower before it hits the pan is the move that makes all the difference, giving you lightly golden, fluffy grains instead of a soggy pile. Coconut oil, plenty of garlic, fresh parsley, and thyme bring serious flavor, while a squeeze of lemon at the end lifts everything and keeps it tasting bright. A pinch of turmeric adds a warm golden hue if you're feeling it — totally optional, but it makes the dish look as good as it tastes. Every single ingredient here is naturally free of cured or processed additives, so there's no label-scanning required and no hidden preservatives lurking in the mix. It works beautifully as a base for proteins, a side for a weeknight dinner, or even a light meal 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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