Rice Free Cauliflower Rice with Garlic & Herbs
Cauliflower does something genuinely impressive here — pulsed in a food processor or grated by hand, it transforms into tender, fluffy grains that hold up beautifully as a base or side dish without a single kernel of actual rice in sight. The technique of pressing out excess moisture before cooking is the real secret weapon, giving you golden, slightly crispy edges instead of a soggy pile. Coconut oil and a full three cloves of garlic build a savory, aromatic foundation, while fresh parsley and thyme keep things bright and herbaceous. A finishing squeeze of lemon juice lifts the whole dish and makes every bite feel a little more alive. The optional turmeric adds a warm golden hue and a subtle earthiness that makes the plate look as good as it tastes. This is the kind of recipe that works as a weeknight side, a meal-prep staple, or a base for whatever protein you're throwing together — endlessly versatile and genuinely satisfying.
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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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