Cauliflower Rice
A quick and healthy low-carb alternative to traditional rice, perfect for busy weeknights and versatile enough to pair with any dish.
Ingredients
Main Ingredients
- 1 large head cauliflower Fresh for the best flavor
- 2 tablespoons olive oil Adds richness and helps with sautéing
- 3 cloves fresh garlic, minced For that aromatic depth
- Salt and pepper to taste Essential for seasoning
- Optional: chopped herbs (like parsley or cilantro) For a fresh finish
- Optional: lime juice For a zesty kick
Instructions
Preparation
- Begin by rinsing your cauliflower under cool water. Remove the leaves and cut the cauliflower into florets.
Ricing the Cauliflower
- In batches, pulse the florets in a food processor until they resemble rice grains—about 5-7 pulses. Be cautious not to over-process.
Cooking
- In a large skillet over medium heat, add the olive oil. Wait until it shimmers, then add the minced garlic.
- Carefully add the riced cauliflower to the skillet. Stir it well so the garlic and oil are evenly distributed.
- Sprinkle in salt and pepper. Stir occasionally, letting the cauliflower cook for 5-7 minutes until tender but still slightly crunchy.
- If using herbs or lime juice, stir them in just before serving for that pop of flavor.
Notes
Great as a side or base for various dishes. Store leftovers in an airtight container for up to 3 days.