Vegetarian Cauliflower Rice with Garlic & Herbs
Cauliflower rice done right is a genuinely satisfying dish, not just a sad substitute for the real thing. Pressing the moisture out of the riced florets before cooking is the secret move here — it's what gives you those lightly golden, slightly crispy edges instead of a soggy, steamed pile. Coconut oil and a full minute of sizzling garlic build a savory base that makes the whole skillet smell incredible, and fresh parsley and thyme bring a brightness that keeps every bite feeling alive. A squeeze of lemon at the end ties everything together and lifts the flavors in a way that's simple but genuinely smart. The optional turmeric adds a warm golden hue and a subtle earthiness if you want it, but the dish holds its own without it. Whether you're serving this alongside a protein or eating it straight from the pan, it's the kind of weeknight side that earns a permanent spot in the rotation.
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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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