Low Sodium Garlic Herb 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
4 cloves garlic, minced
½ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground turmeric
2 tbsp fresh parsley, finely chopped
1 tbsp fresh thyme leaves
1 tsp lemon zest
1–2 tsp fresh lemon juice
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 per batch. 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 excess moisture.
2
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the garlic and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 1 minute — watch closely, as minced garlic can brown quickly.

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