Cauliflower Rice

My simple recipe for Cauliflower Rice calls for just a handful of fresh ingredients and minimal prep. It's the perfect low-carb side to replace rice for lunch or dinner. Add some mix-ins and turn it into a nutritious meal all on its own!

📝 Ingredients

• 2 pound cauliflower florets
• 2 tablespoon olive oil (or coconut oil)
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 2 tablespoon lemon juice
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 2 tablespoon parsley (chopped, for garnish)

👨‍🍳 Instructions

1. 1If you're using a full head of cauliflower, wash it then remove the leaves and stem. Pulse the florets in a food processor until it turns into rice-sized pieces. Alternatively, you can grate the cauliflower on a cheese grater.
2. 2Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté until translucent, about 2-3 minutes. Add the garlic and cook for about 30 seconds or until fragrant.
3. 3Add the riced cauliflower, lemon juice, salt, and pepper to the skillet and reduce the heat to medium. Stir well and cover the skillet.
4. 4Let the cauliflower cook for 5-10 minutes, or until it's reached your desired doneness. Stir occasionally.
5. 5Optional: Increase the heat to medium-high after taking the cover off and let the cauliflower sit for 2-3 minutes or until toasted and browned at the bottom to give it a nutty flavor.
6. 6Garnish with parsley and serve.