Ingredients
The following ingredients have 4 Servings
- 1 head cauliflower ((or 16 ounce bag store-bought cauliflower rice))
- 1 1/2 tablespoons extra-virgin olive oil
- 2 cloves garlic (, finely minced)
- 1/2 teaspoon coarse salt
- couple turns of freshly cracked black pepper
- 2 tablespoons chopped fresh parsley (or 1 scallion, finely diced)
- squeeze of fresh lime juice
Instruction
- Remove and discard all the greens from the head of cauliflower, then wash and dry thoroughly. Cut/break the cauliflower into florets and discard the core.
- Using a food processor with the grating disc attachment or the S-blade, working in batches if necessary, pulse several florets at a time until they're processed into tiny bits, like the size of rice. Don’t over process or it will get mushy. Transfer to a bowl and repeat with the remaining florets. (If you don't have a food processor, use the medium-sized holes of a regular 'ol box grater - but be warned, it's messy!)*If using store-bought cauliflower rice, just skip all of that ^^^
- Transfer the processed cauliflower to a clean towel or paper towel, wrap it up, and squeeze out any excess moisture. This is important! Excess moisture will prevent your cauliflower rice from cooking properly and make it mushy.From here, you can use the cauliflower rice in recipes that call for it, using that recipe's directions. If you're using it as a substitute for regular cooked white rice, I highly recommend sautéing and seasoning it. We love our recipe.
- In a large nonstick skillet, warm the olive oil over medium heat. Add in the garlic and sauté until fragrant, about 20 seconds. Add in the cauliflower rice and season with the salt and pepper; stir to combine. Cook for about 5 to 8 minutes, stirring every minute or so, until the cauliflower is tender and slightly golden.
- Remove the skillet from the heat. Stir in the chopped fresh herbs (or scallions) and lime juice. Taste and adjust seasoning, if necessary.
- Serve warm and enjoy!
