Low Sodium Whole30 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)
1 tbsp fresh lemon juice (optional)

Instructions

1
Working in two batches, pulse the cauliflower florets in a food processor until broken down into rice-sized pieces, 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-high heat until shimmering. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds — watch closely, as it can brown quickly.

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