Xanthan Gum Free Cauliflower Rice with Garlic & Herbs
Cauliflower rice has become a go-to grain substitute for a reason — it's light, versatile, and genuinely satisfying when it's done right. This version leans into fresh herbs and golden garlic to make something that tastes far more intentional than a simple swap. Pressing the moisture out of the riced cauliflower before it hits the pan is the move that separates fluffy, slightly crispy results from a soggy pile, and it makes all the difference. Coconut oil gives the whole thing a subtle richness while helping those edges caramelize beautifully in the skillet. A finishing hit of lemon juice and a handful of fresh parsley and thyme lifts every bite and keeps it feeling bright rather than heavy. For anyone navigating ingredient labels on packaged grain alternatives, making this from scratch with a single head of cauliflower means you know exactly what's in the bowl — no fillers, no binders, no surprises. It works beautifully as a base for saucy proteins or as a standalone side that holds its own on any plate.
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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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