Description
This effortless side dish is as delicious as it is versatile. It is flavorful enough as a stand-alone side dish or can be paired with beans for taco Tuesday, a yummy curry sauce, under salmon…the possibilities are endless!
Ingredients
Scale
10 oz frozen cauliflower rice or 1/2 medium cauliflower
1 clove garlic
olive oil
1/4 – 1/2 tsp salt
fresh ground black pepper
squeeze of lemon juice
fresh herbs like parsley, cilantro or basil
Instructions
- If using fresh cauliflower, cut off the florets. Using a food processor or a hand grater, break down the florets into small, rice-sized pieces.
- Mince the garlic clove.
- Heat 1 Tbsp olive oil in a large skillet.
- Saute the garlic for 60 seconds until it is fragrant. Don’t let it burn!
- Pour in the fresh or frozen cauliflower rice. Add salt and black pepper to taste. (Start with 1/4 tsp salt and let it cook for a couple minutes. Taste and add more if desired. I usually add up to 1/4 tsp more)
- Saute while stirring frequently until all of the liquid has absorbed and the ‘rice’ is tender to your liking- about 3-5 minutes. Don’t over cook or it will become mushy.
- Turn off the heat. Squeeze about a quarter of a lemon into the ‘rice’ and toss with chopped fresh herbs. I usually use parsley but cilantro and basil work nicely too.
- Serve as a side dish or as a base for any dish using traditional rice. Enjoy!
Notes
Any leftovers can be kept in the fridge and reheated. This dish still tastes great the next day!