What you’ll need:
1 head of cauliflower or a bag of florets
2-3 medium garlic cloves
1 tsp olive oil
Grater or food processor
Cast iron skillet
What you’ll need to do:
Begin by breaking down head of cauliflower into manageable pieces. For food processor you’ll have to process in small batches, you’re looking for rice like pieces. I prefer a hand grater, by gripping the the stems carefully grate the pieces until you reach the stem. Warm the olive oil in a cast iron skillet then place the ‘rice’ in and grate the peeled garlic in, stir until fragrant and rice just starts to have color. Continue to stir for about 2 minutes sprinkle with salt and serve. Serve with whatever you’d normally serve with rice. Can be stored in air tight container in refrigerator for up to a week. 1 head of cauliflower makes about 1 1/2 cups.
Want to add some spiciness? Try adding in diced jalapeño(s), seeds removed.