Nutmeg Free Cauliflower Rice with Garlic & Herbs
Cauliflower rice has a reputation for being bland, but this version is anything but — golden edges, fragrant garlic, and a bright hit of lemon make it genuinely craveable. Coconut oil gives the whole thing a subtle richness, while fresh parsley and thyme bring an herby lift that dried spices simply can't match. The trick of pressing moisture out of the riced cauliflower before it hits the pan is what separates a fluffy, lightly caramelized result from a soggy, steamed disappointment. A pinch of turmeric adds a warm golden hue if you're feeling it, though the dish holds its own without it. Many spice blends and pre-seasoned rice alternatives sneak in warming spices like nutmeg, so making this from scratch with a clean, clearly labeled ingredient list keeps things straightforward and worry-free. It works beautifully as a base for curries, grilled proteins, or roasted vegetables, and it comes together in a single skillet with minimal cleanup.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!