Seeds 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 into golden garlic, fresh parsley, thyme, and a bright squeeze of lemon juice to create something that feels genuinely crave-worthy rather than like a compromise. Coconut oil gives the whole thing a subtle richness while helping the cauliflower develop those lightly golden, slightly crispy edges that make each bite interesting. The trick of pressing the riced cauliflower in a kitchen towel before cooking is a small step that makes a big difference, keeping the texture fluffy instead of soggy. Every ingredient here is straightforwardly seed-free, so there's no need to scrutinize labels or swap anything out — it just works as written. A pinch of turmeric is optional but adds a gorgeous warm color if you have it on hand. Serve it alongside grilled proteins, spoon it under a saucy stew, or eat it straight from the pan — it's that good.
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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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