Vegan Peppered Garlic Cauliflower Rice

Total time20 min

Prep time10 min

Cook time10 min

Cauliflower gets pulsed down into rice-sized grains, then blotted dry so it fries up light and separate instead of steaming into mush. A quick sizzle in olive oil with fresh garlic gives it that golden, fragrant edge, while a good hit of black pepper and salt keeps every bite bold. Fresh parsley stirred in at the end brightens the whole skillet with color and a little herbal snap. It's fast, low-effort, and comes together in one pan with almost no cleanup. This one's a genuinely easy fit for a vegan table — serve it under a stir-fry, alongside roasted vegetables, or straight from the skillet as a light, satisfying side.

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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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