Ingredients
1 medium head cauliflower (about 4 cups, riced)
2 tablespoons olive oil
3 garlic cloves, minced
Juice of 1 lemon (about 2–3 tablespoons)
1 teaspoon lemon zest
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Instructions
Prepare the Cauliflower Rice:
Wash and dry the cauliflower.
Chop into florets and pulse in a food processor until it resembles rice.
Cook the Garlic:
In a large skillet, heat olive oil over medium heat.
Add minced garlic and sauté for 1–2 minutes until fragrant.
Add the Cauliflower Rice:
Stir in riced cauliflower.
Cook for 5–7 minutes, stirring often, until tender but not mushy.
Season & Finish:
Add lemon juice, lemon zest, salt, and pepper.
Toss well to combine.
Garnish & Serve:
Remove from heat and sprinkle with fresh parsley.
Serve warm as a side dish.
Notes
Fresh or Frozen: You can use frozen cauliflower rice—just cook a little longer to remove extra moisture.
Flavor Boost: Add a pinch of red pepper flakes for heat or sprinkle with grated Parmesan before serving.
Meal Prep: Stays fresh in the fridge for up to 4 days. Reheat in a skillet for best texture.
Pairing Idea: Pairs perfectly with grilled chicken, salmon, or shrimp.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéed / Stovetop
- Cuisine: American
- Diet: Vegan