This bright, garlicky cauliflower rice comes together fast in one skillet, with fresh dill and a hit of lemon zest and juice keeping every bite light and vibrant. Riced cauliflower gets pressed dry before it hits the pan, so it browns properly at the edges instead of turning soggy — a small step that makes a big difference in texture. Garlic gets its own moment in the center of the skillet, cooked just until fragrant, then stirred through so its flavor reaches every grain. It's a simple, whole-foods side dish that comes together in minutes and pairs easily with grilled meats, roasted fish, or a fried egg on top. Squeeze extra lemon wedges over the top right before serving for a burst of acidity that ties the whole dish together. This one's a natural fit for a Paleo table, no grains required.
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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.
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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