Eosinophilic Esophagitis Friendly Cauliflower Rice with Herbs and Lemon
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lb), cut into florets
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ¼ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Working in two batches, pulse the cauliflower florets in a food processor until broken down into pieces roughly the size of rice grains, about 8–10 short pulses. Alternatively, grate the florets on the large holes of a box grater. Spread the riced cauliflower on a clean kitchen towel and press firmly to remove as much moisture as possible.
- 2
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the garlic and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 30–45 seconds — watch closely, as it can burn quickly.
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