Ingredients
Scale
- 1 large head of fresh cauliflower
- 1.5 tablespoons extra virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Step 1: Prepare Cauliflower – Remove the green leaves and the heavy inner core from the cauliflower head.
- Step 2: Wash and Dry – Rinse the cauliflower thoroughly and pat dry with a kitchen towel to ensure a better texture.
- Step 3: Cut Florets – Chop the cauliflower into uniform medium-sized florets for even processing.
- Step 4: Process into Rice – Pulse the florets in a food processor until they reach the size of rice grains.
- Step 5: Remove Excess Moisture – Press the riced cauliflower with a clean paper towel to soak up any surface water.
- Step 6: Heat Skillet – Warm the olive oil in a large skillet over medium-high heat until it shimmers.
- Step 7: Sauté Rice – Add the cauliflower to the pan and sauté for 5 to 8 minutes until tender-crisp.
- Step 8: Season and Serve – Stir in the salt, pepper, and garlic powder, then garnish with lemon juice and parsley.
Notes
Avoid overfilling the food processor to ensure even ‘grains’; work in batches if necessary for the best results.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: Sauté
- Cuisine: International
- Diet: Vegan, Keto, Paleo, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 68 kcal
- Sugar: 2.4 g
- Sodium: 310 mg
- Fat: 5.2 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0.01 g
- Carbohydrates: 5.4 g
- Fiber: 2.3 g
- Protein: 2.1 g
- Cholesterol: 1 mg
Keywords: cauliflower rice, low carb, keto friendly, grain free, healthy side dish