Fresh cauliflower gets pulsed down into light, rice-sized grains, then pressed dry so it cooks up tender instead of soggy. A quick sizzle with garlic in olive oil builds a golden, fragrant base before the cauliflower goes in to cook until it's dry, tender, and flecked with color. A bright finish of fresh lemon juice, parsley, and chives keeps everything tasting clean and vibrant rather than heavy. It's a fast, satisfying side that works in place of grains whenever you want something lighter on the plate, and it fits neatly into a Whole30 kitchen without any fuss. Simple pantry staples and a few fresh herbs are really all it takes to make this one shine.
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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.
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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