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