Low Sodium Classic Cauliflower Rice

Total time20 min

Prep time10 min

Cook time10 min

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Ingredients

4 servings

1 medium head cauliflower (about 2 lb), cut into florets
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2 tbsp olive oil
3 cloves garlic, minced
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
2 tbsp fresh parsley, chopped (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. Avoid over-processing — the pieces should be distinct, not a paste.
2
Spread the riced cauliflower on a clean kitchen towel or several layers of paper towels and press firmly to absorb excess moisture.

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