Ingredients:

  • 1 medium head of cauliflower (about 2 lbs / 900g), cored and cut into florets
  • 1 tablespoon olive oil (15 ml)
  • 1/4 teaspoon salt (1.5g), or to taste
  • 1/4 teaspoon black pepper (0.5g), or to taste
  • Optional: 1 clove garlic, minced (for added flavor)

Instructions:

  1. Rinse the cauliflower florets thoroughly. Using a food processor: Pulse the florets until they resemble rice-sized pieces. Be careful not to over-process into a puree. Alternatively, using a box grater: Grate the florets using the large holes of the grater.
  2. Heat the olive oil in a large skillet over medium heat. If using garlic, sauté it for 30 seconds until fragrant. Add the cauliflower rice to the skillet. Season with salt and pepper.
  3. Cook, stirring occasionally, for 5-7 minutes, or until the cauliflower rice is tender-crisp. Avoid overcooking it into a mush. Remove from heat and serve immediately.