Pescatarian Cauliflower Rice with Garlic & Herbs
Cauliflower rice done right is a genuinely satisfying alternative to the grain-based stuff, and this version earns its place on the table through bold, fresh flavors rather than just being a low-carb stand-in. The trick is pressing out as much moisture as possible before it hits the pan, which is what gives you those lightly golden, slightly crispy edges instead of a soggy pile. Coconut oil, toasted garlic, fresh parsley, and thyme do the heavy lifting here, with a bright squeeze of lemon at the end to tie everything together. The optional turmeric adds a warm golden hue and a subtle earthiness that makes the whole dish look as good as it tastes. It pairs beautifully alongside grilled fish or shrimp, making it a natural fit for a pescatarian plate that feels complete and well-rounded. The ingredient list is short, the technique is straightforward, and the result is the kind of simple side dish you'll find yourself coming back to again and again.
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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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