Ingredients:

  • 1 large head of cauliflower (approximately 800g/28oz), cored and roughly chopped
  • 1 tablespoon olive oil (15ml)
  • 1/4 teaspoon sea salt (1.5g), or to taste
  • 1/8 teaspoon freshly ground black pepper (0.75g), or to taste
  • Optional: 1 tablespoon chopped fresh parsley or chives, for garnish (15ml)

Instructions:

  1. Cut the cauliflower into florets. Pulse the florets in a food processor until they resemble rice-sized grains. Be careful not to over-process into a paste! Alternatively, use a box grater to grate the cauliflower.
  2. Heat olive oil in a large skillet over medium heat. Add the cauliflower rice to the skillet. Season with salt and pepper.
  3. Sauté for 5-7 minutes, stirring frequently, until the cauliflower is tender-crisp. You want it cooked through but not mushy. Aim for al dente, like pasta.
  4. Remove from heat and garnish with fresh parsley or chives, if desired. Serve immediately as a side dish or base for your favorite recipes.