Soy Free Cauliflower Rice with Garlic & Herbs
Cauliflower rice has a reputation for being bland, but this version is anything but — golden-edged florets, fragrant garlic, and a bright hit of lemon juice make it genuinely craveable. Pressing the moisture out of the riced cauliflower before it hits the pan is the secret step that gives you that lightly crispy, toasted texture instead of a soggy pile. Coconut oil adds a subtle richness while keeping every ingredient in this dish completely clean and plant-based. Fresh parsley and thyme bring a garden-herb freshness that elevates the whole bowl, and the optional turmeric adds a warm golden hue that makes it look as good as it tastes. Soy-based sauces and seasonings sneak into a surprising number of grain alternatives and packaged rice blends, so making this from scratch means you stay in full control of what's on your plate. It works beautifully as a base for proteins, a side to roasted vegetables, or honestly just eaten straight from the skillet with a pinch of extra salt.
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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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