Fresh cauliflower gets pulsed down into fine, rice-like grains and pressed dry before hitting a hot skillet, so every piece browns instead of steaming into mush. Minced garlic sizzles in coconut oil until golden, laying down a savory base before the riced cauliflower goes in for a proper sear along the edges. A finishing flurry of fresh parsley and thyme, a bright hit of lemon juice, and an optional pinch of turmeric turn this into something far more vibrant than a plain side dish. It's simple, fast, whole-food cooking with real produce and real aromatics doing all the work — no shortcuts, no fillers, just texture and flavor built from scratch. This one slots right into a Whole30 plate alongside just about any protein, and it's the kind of recipe you'll want on repeat.
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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.
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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