Vegan Cauliflower Rice with Garlic & Herbs
Cauliflower rice done right is a genuinely satisfying dish, not a sad substitute, and this version earns its place on the table through real technique and bold flavor. Pressing the moisture out of the riced cauliflower before it hits the pan is the move that separates fluffy, golden results from a soggy pile — and it makes all the difference. Coconut oil brings a subtle richness while the garlic goes golden and fragrant in the skillet, setting up a savory base that carries the whole dish. Fresh parsley, thyme, and a bright hit of lemon juice finish things off in a way that feels lively and herb-forward rather than plain or diet-food bland. A pinch of turmeric is optional, but it adds a warm golden hue that makes the whole bowl look as good as it tastes. Every ingredient here is whole and plant-based, so there's nothing hidden to worry about — just clean, simple cooking that happens to be completely animal-free.
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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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