Cauliflower gets pulsed down to fluffy, rice-sized pieces and pan-seared until golden at the edges, giving you all the texture of a grain side with none of the fuss. Garlic sizzles right in the same skillet, and a finishing toss of fresh lemon zest, lemon juice, and chopped dill keeps everything bright and herby. It's a fast, one-pan side that comes together in minutes and pairs with pretty much anything on your plate. Every ingredient here is plant-based from the start, so this one slots easily into a vegan menu without any extra thinking. Serve it warm with a lemon wedge on the side for an extra pop of citrus.
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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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