1 head of cauliflower (about 1 ¼ pounds), cut into large florets*
1 Tablespoon unrefined extra virgin olive oil
1 Tablespoon unsalted butter (or use all olive oil)
2 medium cloves garlic, chopped
¾ teaspoon sea salt
Instructions
To make the cauliflower rice, place the cauliflower in a food processor fitted with a metal blade. Pulse about 15-20 times (short, quick pulses) until you get very small pieces (resembling snow or rice). If you are using premade cauliflower rice, fresh or frozen, skip this step.
Heat the oil and butter in a large sauté pan over medium heat. Add garlic and sauté, stirring constantly for about 30 seconds or until fragrant. Add the cauliflower to the pan and toss to coat with the oil/butter and garlic. Season with salt. Sauté for a couple of minutes, then cover and steam on low for 5-10 minutes, or until desired tenderness is achieved.** If you don’t have a lid, just sauté, stirring often until desired tenderness.
Notes
For a cilantro cauli-rice, add chopped fresh cilantro leaves and tender stems to the finished cauli-rice. ⅓ cup cilantro, chopped, is a good amount or feel free to add more. *Or use premade fresh cauliflower rice or bagged frozen cauliflower rice **If using frozen riced cauliflower, no need to cover and steam. Continue stirring frozen cauliflower until defrosted and excess water has evaporated, a couple of minutes.
Recipe by Pamela Salzman at https://pamelasalzman.com/how-to-make-cauli-rice/