Cauliflower rice is a popular low carb substitute for regular rice that’s made by shredding or grating fresh cauliflower.
Course: Main Course
Keyword: cauliflower, rice
2tbspbutter or sub with olive oil or coconut oil
1/4tspBlack pepperto taste
1/2cupchopped fresh herbs parsley, dill, cilantro, or basil
1tbsplemon or lime juice
To Rice the Cauliflower:
If using a food processor, cut the head of cauliflower into medium size chunks and place those chunks in a food processor and pulse until the cauliflower is broken down into very small pieces that look just like rice. Leave the core out.
If using a box grater, cut the head of cauliflower into quarters and remove the core. Use the medium-sized holes to grate each quarter into small tiny pieces that will look like rice.
To make sure your cauliflower rice isn't soggy,, before cooking, squeeze out moisture with cheese cloth or dish towel. This is true for fresh and frozen. (If frozen thaw and then squeeze out moisture.)
Cauliflower Rice with Herbs
Heat skillet and add the butter. When the butter is melted add the garlic. Stir that garlic around the pan until it's fragrant, 20-30 seconds.
Add the cauliflower rice, salt, and the black pepper (more or less depending on your taste). Cook, stirring occasionally, until the cauliflower rice starts to crisp up and turns light brown in some bits, approx 7 to 10 minutes.
Take it off the heat, and then stir in the fresh herbs and lemon juice. Give it a taste then add more of the lemon juice or salt and pepper, if you like. Optional: Add toasted nuts for extra crunch