Cauliflower gets pulsed into light, fluffy rice-sized grains, then sautéed with shallot and garlic until golden at the edges and fragrant. A finishing shower of fresh parsley, thyme, chives, and a bright hit of lemon juice keeps every bite tasting fresh and herby rather than heavy. The texture lands right where you want it — tender but still with a little bite, never mushy or waterlogged. It's a quick, low-effort side that works alongside just about anything on your dinner table, and it's a solid pick for a vegan spread since it leans entirely on vegetables, herbs, and olive oil for flavor. Squeeze extra lemon over the top just before serving to make the whole dish taste even brighter.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Working in batches, pulse the cauliflower florets in a food processor until they resemble coarse rice grains, about 8–10 short pulses per batch. Alternatively, grate the florets on the large holes of a box grater. You should have about 5–6 cups of riced cauliflower.
Heat 2 tbsp of the olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the shallot and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
:format(jpg)/d2lnr5mha7bycj.cloudfront.net/product-image/file/large_4ba9e8c4-c899-4742-93b0-4593cec5857b.png)