Walnut Free Cauliflower Rice with Garlic & Herbs
Cauliflower rice has a way of surprising people — it's light, satisfying, and soaks up every bit of flavor you throw at it. This version leans into fragrant garlic, fresh parsley and thyme, and a bright finish of lemon juice that makes the whole dish feel alive. Coconut oil gives the cauliflower a subtle richness as it cooks, and the trick of pressing out moisture before it hits the skillet is what gets you those lightly golden, slightly crispy edges instead of a soggy pile. The optional turmeric adds a warm golden hue and a gentle earthiness that takes it from simple side to something genuinely beautiful on the plate. Because every ingredient here is whole and straightforward, there's no need to scan labels or second-guess what's hiding in a packaged product — just clean, real food. It pairs beautifully with grilled proteins, curries, or roasted vegetables, and it comes together in one skillet with minimal cleanup.
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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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