CAULIFLOWER RICE
Ingredients:
1 head cauliflower
1-2 cloves minced garlic
1-2 teaspoons extra-virgin olive oil
salt and pepper to taste
Instructions:
Using a sharp knife, cut the stem off of the cauliflower, then break the cauliflower into small-ish florets (it will happen pretty naturally-they don't need to be bite-sized or anything, just wherever they break naturally). Place the cauliflower pieces into a food processor fitted with a chopping blade or a heavy-duty blender (my Blendtec does the job). You'll probably need to do it in batches. Using the pulse setting, chop the cauliflower until it reaches a rice-like consistency.
Heat the olive oil in a large skillet over medium-high heat. Add the cauliflower and garlic and cook until tender but not mushy (about 4-5 minutes). Remove from heat, season with salt and pepper, and serve immediately. The chopped, uncooked cauliflower can be frozen for quick cooking in the future. Makes about 4 1-cup servings.
Source: http://ourbestbites.com/2015/01/cauliflower-rice/
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