Low Sodium Whole30 Lemon-Dill Cauliflower Rice

Total time20 min

Prep time10 min

Cook time10 min

Low Sodium Whole30 Lemon-Dill Cauliflower Rice

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Ingredients

4 servings

1 medium head cauliflower (about 2 lbs), cut into florets
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2 tbsp olive oil
3 cloves garlic, minced
1 tsp lemon zest
2 tbsp fresh lemon juice
3 tbsp fresh dill, roughly chopped
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

For serving

lemon wedges, for serving (optional)

Instructions

1
Working in batches, pulse the cauliflower florets in a food processor 8–10 times until broken down into rice-sized pieces, about 3–4 cups total. 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 as much moisture as possible.
2
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the riced cauliflower in an even layer and cook, stirring only once or twice, for 4–5 minutes, until the cauliflower is lightly golden at the edges and any excess moisture has evaporated.

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