Wheat Free Cauliflower Rice with Garlic & Herbs
Cauliflower rice has become a genuine kitchen staple, and this version with garlic, fresh herbs, and a squeeze of lemon is the kind of side dish that makes you forget you're eating a vegetable. The trick to getting that satisfying, slightly golden texture — rather than a soggy pile — is pressing out the moisture before it ever hits the pan, and the recipe walks you through exactly how to do it. Coconut oil brings a subtle richness that plays beautifully against the bright lemon juice and earthy thyme. A pinch of turmeric is optional, but it adds a gorgeous golden hue and a gentle warmth that makes the whole bowl look as good as it tastes. Because every ingredient here is naturally free of wheat and grain-based fillers, there's no need to scrutinize labels or worry about hidden additives sneaking in. It pairs effortlessly with grilled proteins, curries, or roasted vegetables, and it comes together in a single skillet with minimal cleanup. Fresh parsley stirred in at the end keeps everything tasting vibrant and alive rather than heavy.
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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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