Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon butter or olive oil
  • 2 pounds cauliflower (1 medium) Note 1 (this will make ~ 5 1/2 cups riced cauliflower)
  • 1 cup chopped fresh herbs Note 2 (any combination of chives, parsley, basil, cilantro, dill, green onion)
  • 1 lemon (zest plus 2 tbsp lemon juice)
  • 1 tablespoon butter ((optional))
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon ground pepper (or to taste)

Instruction

  • RICE CAULIFLOWER (and BUTTERNUT SQUASH if using): Wash cauliflower and pat dry well. Cut into 2 inch chunks. You will need to process cauliflower (and squash) in 2-3 batches. Place chunks in bowl with regular chopping blade. Pulse until cauliflower is small rice size. Repeat until all cauliflower (and butternut squash) is riced. Note 3. If riced cauliflower feels moist, pat dry with paper towels to remove as much moisture as possible. I almost never have to do this.
  • COOK CAULIFLOWER/SQUASH RICE: Heat butter or oil in large skillet to Medium. Add cauliflower (and squash) 'rice'. Stir for 1 minute. Cover and cook for 4 minutes, stirring occasionally, or until veggies are tender but not mushy.
  • FINISH 'RICE': Add herbs, lemon zest, lemon juice, salt, pepper and butter (if using). Stir to combine well for 1 minute. Taste and adjust seasonings to your liking. Serve immediately. Drizzle a topping of your choice if desired. Note 4.