Sesame Free Cauliflower Rice with Garlic & Herbs
Cauliflower rice has a way of surprising people — it's light, satisfying, and soaks up flavor beautifully when you treat it right. This version leans on coconut oil, fresh garlic, parsley, and thyme to build something genuinely aromatic and delicious, not just a sad substitute for the real thing. The trick of pressing moisture out of the riced cauliflower before it hits the pan is what gives you those lightly golden edges instead of a soggy pile. A finishing hit of lemon juice brightens everything up and makes the herbs pop. For anyone navigating sesame allergies or sensitivities, this dish is a natural win — there's no tahini, sesame oil, or hidden seed-based ingredients anywhere in sight, which can be a real relief when so many grain-free or "healthy" sides sneak them in. The optional turmeric adds a warm golden hue and a subtle earthiness if you're feeling it. It works beautifully as a base for proteins, a side to roasted vegetables, or honestly just eaten straight from the pan.
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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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