Ingredients

The following ingredients have 4 Servings
  • 1 small head of cauliflower (, stems removed and cut into florets (any size))
  • 1 tablespoon of olive oil
  • 2 scallions (, finely minced)
  • 1 large garlic clove (, minced)
  • 1/4 teaspoon of salt (( or to taste))
  • 1/4 teaspoon of black pepper (( or to taste))
  • 1/2 cup of cooked frozen edamame beans or fava beans
  • 1/2 cup of fresh dill leaves (, minced finely - divided into 1/4 cups)
  • About 3/4 cup of boiling water ((depending on the size of the cauliflower head))

Instruction

  • Place all the cauliflower florets in the bowl of a food processor. Don't worry if they are not the same size, they will get pulsed.
  • Pulse the cauliflower to your desired size of “rice” or make them smaller like the size of couscous.
  • Heat a medium sized skillet (that has a lid) over medium high heat and add the olive oil.
  • When the oil is hot, add the scallions and garlic and sauté for 30 seconds, then add the cauliflower rice and sauté for another 30 seconds.
  • Add half the dill to the cauliflower mixture and the beans and then add water just about enough to reach the cauliflower but not cover it ( 1/2 cup - 3/4 cup).
  • Season the rice and cover the skillet. Lower the heat to very low and let the cauliflower rice absorb all the water until it cooks through and becomes rice tender.
  • Turn off the heat, uncover the skillet and fluff the rice with the remaining dill.
  • Adjust seasoning and serve.