Pork Free Cauliflower Rice with Garlic & Herbs
Cauliflower rice has a way of surprising people — it's light, satisfying, and soaks up every bit of flavor you throw at it. This version leans hard into fresh herbs and golden garlic cooked in coconut oil, which gives the whole dish a warmth and depth that feels anything but plain. Squeezing the moisture out of the riced cauliflower before it hits the pan is the move that separates fluffy, golden results from a soggy mess, so don't skip that step. The optional turmeric adds a beautiful golden hue and a subtle earthiness that pairs beautifully with the bright hit of lemon juice at the finish. Every ingredient here is naturally free from pork and pork-derived products, so there's no label-checking or substitution stress involved — just clean, whole-food cooking. It works brilliantly as a side alongside grilled chicken or fish, or as a base for a grain-free bowl loaded with your favorite toppings.
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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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