Ingredients:

  • 1 large head of cauliflower (approx. 2 lbs / 900g), leaves removed
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced (approx. 15g)
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp flat-leaf parsley, finely chopped

Instructions:

  1. Cut the cauliflower into large chunks. Use a food processor with the 'S' blade or a box grater to pulse or grate the pieces until they reach the size of long-grain rice. Work in batches to avoid over-processing into a puree.
  2. Place a 12-inch wide non-stick skillet or cast-iron pan over medium-high heat. Do not add oil yet.
  3. Add the riced cauliflower to the dry pan. Sauté for 2–3 minutes, stirring constantly. This 'Moisture Evacuation' step allows steam to escape, preventing sogginess.
  4. Once the cauliflower appears matte and slightly toasted, push it to the sides of the pan. Add the olive oil and minced garlic to the center.
  5. Sauté the garlic for 30-60 seconds until fragrant, then incorporate it into the cauliflower. Season with sea salt and black pepper.
  6. Remove from heat. Stir in the fresh lemon juice, lemon zest, and chopped parsley to neutralize sulfurous notes and add brightness. Serve immediately.