Ingredients
Scale
- 1 medium head of cauliflower (about 1 lb)
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup fresh herbs (parsley or cilantro), chopped
Instructions
- Remove leaves and stem from the cauliflower head, rinse under cool water, and dry thoroughly.
- Cut cauliflower into florets and pulse in a food processor until it resembles rice grains. Avoid over-processing for texture.
- Heat olive oil in a large pan over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds).
- Add riced cauliflower to the pan, stirring well to coat with oil.
- Season with salt and pepper, cooking for 5-7 minutes until tender yet slightly crisp.
- Stir in fresh herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Side
- Method: Sautéing
- Cuisine: Various
Nutrition
- Serving Size: 1 cup (about 150g)
- Calories: 80
- Sugar: 3g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg