Paleo Peppered Garlic Cauliflower Rice

Total time20 min

Prep time10 min

Cook time10 min

Fresh cauliflower gets pulsed down to fine, rice-like grains, then pressed dry so it fries up light instead of steaming into mush. Garlic sizzles in olive oil until golden and fragrant, giving the whole skillet a deep, savory base before the riced cauliflower goes in to cook down until dry, separate, and tender. A generous hit of black pepper and a scattering of fresh parsley finish it off with brightness and bite. It's a fast, simple side that comes together in one skillet with minimal cleanup. This one slots easily into a Paleo plate alongside grilled meats, roasted vegetables, or a fried egg for a satisfying, low-fuss meal.

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Ingredients

4 servings

1 large head cauliflower (about 2 lb), cut into florets
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2 tbsp olive oil
2 cloves garlic, minced
¼ tsp salt
¼ tsp black pepper
2 tbsp fresh parsley, finely 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. 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 it can brown quickly.

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