Turmeric Free Cauliflower Rice with Garlic & Herbs
Cauliflower rice has a reputation for being bland, but this garlicky, herb-forward version is genuinely craveable — the kind of side dish that quietly steals the show. Coconut oil gives the cauliflower a subtle richness as it toasts in the skillet, while minced garlic, fresh parsley, and thyme bring real depth and fragrance to every bite. A squeeze of lemon juice at the end brightens everything up and keeps the flavors lively rather than flat. The recipe is written with the turmeric listed as strictly optional, so you can skip it entirely without losing anything essential — the dish is fully seasoned and satisfying without it. That small detail makes this a genuinely reliable choice when you need to avoid that particular spice, whether for sensitivity reasons or simply personal preference. Pressing the moisture out of the riced cauliflower before it hits the pan is the move that separates good cauliflower rice from great cauliflower rice, giving you those lightly golden, slightly crispy edges instead of a soggy pile. Serve it alongside grilled proteins, spoon it under a saucy braise, or eat it straight from the skillet — it holds its own either way.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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)
Can be omittedground turmeric
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!