Low carb, high nutrition, and full of flavour! Cauliflower rice is a light and healthy alternative to regular rice that pairs equally well with your mains as a side dish. It’s quite simple to make and toasting it in a skillet with some garlic butter gives it an aromatic, nutty and sweet taste.
1 medium head of cauliflower
2 tablespoons butter or extra virgin olive oil
2 cloves garlic, minced
¼ teaspoon sea salt
Freshly ground black pepper to taste
¾ cup chopped fresh herbs like parsley, cilantro, dill or basil
1 tablespoon fresh lemon juice
Cut a head of cauliflower into chunks and pulse in a food processor until the size of grains of rice.
If you don’t have a food processor, you can use a cheese grater (large holes)
Warm butter or oil in a skillet over medium and add garlic
Add the cauliflower and stir frequently until it starts to soften and turn golden
Remove from heat and stir in fresh herbs, lemon juice, salt and pepper
You can store cooked cauliflower in a covered container in the refrigerator for a few days. Uncooked cauliflower rice can be stored in freezer bags for 1 - 2 months.