This golden, garlicky cauliflower rice comes together entirely from plants, so it's an easy fit for a vegan kitchen without any second-guessing. Fresh cauliflower is pulsed down to rice-sized grains, then sautéed in olive oil with plenty of minced garlic and a pinch of turmeric until every piece turns tender and dry, not soggy. A finishing flurry of parsley, thyme, lemon zest, and lemon juice brightens the whole skillet, with chives adding a sharp, fresh bite if you want them. It's fast, fragrant, and endlessly versatile — pile it under roasted vegetables, spoon it alongside a saucy stew, or eat it straight from the pan. Light, herby, and packed with flavor, it's a reliable go-to for anyone building out a vegan side dish rotation.
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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 per batch. 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 excess moisture.
Heat the olive oil in a large (12-inch) skillet over medium 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 minced garlic can brown quickly.
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