Perfectly simple and deliciously seasoned cauliflower rice with garlic, bright lemon and flavorful parmesan. This is one of my favorite ways to make it!
(about 2 lbs)
Salt and freshly ground black pepper
cup (1.2 oz) finely shredded
Tbsp finely chopped
fresh lemon juice
Cut cauliflower from the core, discard core, cut remaining into florets.
Pulse half of the florets at a time in a food processor until they are between the size of rice grains.
Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
Add garlic and saute 20 seconds.
Add in cauliflower, toss with garlic and spread into an even layer. Season with salt and pepper to taste.
Let rest a few minutes then toss. Repeat this process until cauliflower is tender, about 6 minutes total.
Remove from heat, toss in parmesan, parsley and lemon. Serve warm.
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