Garlic Roasted Cauliflower Rice
Tender cauliflower florets pulsed into rice-sized pieces and pan-roasted with garlic and olive oil until golden and fragrant. A low-carb swap for grain rice that holds its own as a versatile side.
Ingredients
- 1 head cauliflower, cut into florets
- 2 tbsp olive oil
- 4 cloves garlic cloves, minced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 2 tsp fresh lemon juice
Instructions
-
1
Working in batches, pulse 1 head cut into florets cauliflower in a food processor until broken down into rice-sized pieces, about 8-10 pulses. Do not over-process.
-
2
Spread the cauliflower rice on a clean kitchen towel and press firmly to remove excess moisture.
-
3
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
-
4
Add 4 cloves minced garlic cloves and cook, stirring, for 30 seconds until fragrant.
-
5
Add the cauliflower rice, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Cook, stirring occasionally, for 8-10 minutes until the cauliflower is tender and lightly golden in spots.
-
6
Remove from heat. Stir in 2 tsp fresh lemon juice and 2 tbsp finely chopped fresh flat-leaf parsley. Taste and adjust seasoning before serving.