cauliflower rice

Ingredients

• 1 medium head of cauliflower
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: 1/4 cup chopped fresh herbs (parsley, cilantro, chives)

Instructions

1. Cut the cauliflower into small florets.
2. Pulse the cauliflower florets in a food processor until they resemble rice. Be careful not to over-process; you want a rice-like texture, not a paste.
3. Heat olive oil in a large skillet over medium heat.
4. Add the cauliflower rice to the skillet.
5. Season with garlic powder, salt, and pepper.
6. Cook for 5-7 minutes, stirring frequently, until the cauliflower rice is tender-crisp.
7. Stir in fresh herbs (if using) during the last minute of cooking.

Notes

• For a crispier cauliflower rice, spread it in a single layer on a baking sheet and roast at 400°F (200°C) for 10-15 minutes, flipping halfway through.
• You can add any vegetables you like to the cauliflower rice, such as diced onions, bell peppers, or broccoli.
• Cauliflower rice can be frozen for later use. Freeze in an airtight container for up to 3 months.