Seed Oil Free Cauliflower Rice with Garlic & Herbs
Cauliflower rice is one of those dishes that sounds like a compromise but genuinely earns its place on the plate — especially when it's cooked this way. The key is pressing out the moisture before it hits the pan, which is what gives you those lightly golden, slightly crispy edges instead of a soggy, steamed pile. Coconut oil does the heavy lifting here, bringing a clean, neutral richness that lets the garlic, parsley, and thyme actually shine without any of the processed vegetable or seed oils that sneak into so many restaurant and store-bought versions. A hit of fresh lemon juice at the end brightens everything up and keeps the flavors feeling light rather than heavy. The optional turmeric adds a warm golden color and a subtle earthiness that makes the whole bowl look as good as it tastes. This is the kind of side dish that works alongside almost anything — grilled proteins, roasted vegetables, or just eaten straight from the skillet with a spoon.
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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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