Oats Free Cauliflower Rice with Garlic & Herbs
Cauliflower rice is one of those dishes that genuinely earns its place on the table — light, fragrant, and satisfying in a way that feels almost surprising for something so simple. This version gets its depth from golden garlic cooked in coconut oil, fresh parsley and thyme stirred in off the heat, and a bright finish of lemon juice that ties everything together. The optional turmeric adds a warm, golden hue that makes the whole skillet look as good as it tastes. Pressing the moisture out of the riced cauliflower before it hits the pan is the key step that gives you those lightly golden, slightly crisp edges rather than a soggy pile. Since every ingredient here is a whole vegetable, a fresh herb, or a pantry staple, there's nothing to second-guess — no grains, no fillers, no hidden additives to track down. It works beautifully as a base for saucy proteins, a side for roasted meats, or honestly just eaten straight from the skillet.
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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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