This pilaf turns a humble head of cauliflower into something bright and fragrant, riced fine and sautéed until it's tender with golden edges. A soft, sweet base of shallot and garlic builds in good olive oil before the cauliflower joins the pan, soaking up all that flavor as it cooks down to a light, fluffy texture. A quick simmer with broth keeps things savory and moist without any heaviness, and a finishing flurry of fresh parsley, thyme, chives, and a squeeze of lemon juice makes the whole dish taste like early spring. Serve it warm with extra lemon wedges on the side for that final citrus lift. It's an easy, vegetable-forward side that leans on olive oil, garlic, and herbs — exactly the kind of simple, plant-heavy cooking that makes it such a natural fit for a Mediterranean way of eating. Quick to make and endlessly versatile, it pairs beautifully with grilled fish, roasted vegetables, or a simple bean salad.
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Working in batches, pulse the cauliflower florets in a food processor until they resemble coarse rice grains, about 8–10 short pulses per batch. Alternatively, grate the florets on the large holes of a box grater. You should have about 5–6 cups of riced cauliflower.
Heat 2 tbsp of the olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the shallot and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.
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