Ingredients:

  • 1 medium head of cauliflower (about 2-3 pounds / 900-1360 grams)
  • 1 tablespoon olive oil (15 ml)
  • ½ teaspoon salt (2.5 g) (adjust to taste)
  • ¼ teaspoon black pepper (1 g) (or to taste)
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • ¼ cup chopped fresh herbs (e.g., parsley, cilantro) (15 g)
  • Juice of 1 lemon (about 2 tablespoons / 30 ml)

Instructions:

  1. Remove the leaves and core from the cauliflower. Cut the cauliflower into smaller florets.
  2. Use a food processor to pulse the florets until they resemble rice, or grate using a box grater.
  3. Heat the olive oil in a large frying pan over medium heat. Add the riced cauliflower; season with salt and pepper. If using, add minced garlic and sauté until fragrant.
  4. Stir occasionally and cook for 5-7 minutes until the cauliflower is tender but not mushy.
  5. Stir in fresh herbs and lemon juice, adjusting seasoning as needed before serving.