Paleo Cauliflower Rice with Garlic & Herbs
Cauliflower rice done right is genuinely one of those dishes that makes you forget you're eating something grain-free — and this version, loaded with garlic, fresh herbs, and a bright hit of lemon, is the proof. The trick to getting that satisfying, slightly golden texture instead of a soggy pile is pressing out the moisture before it ever hits the pan, and this recipe walks you through exactly that. Coconut oil gives the whole thing a subtle richness while keeping it completely in line with whole-food, grain-free eating — no swaps or substitutions needed. The parsley and thyme bring a garden-fresh lift, and the optional turmeric adds a warm golden hue that makes the finished dish look as good as it tastes. A squeeze of lemon at the end ties everything together and keeps the flavors from feeling flat. This works beautifully as a base for a protein, a side alongside roasted vegetables, 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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