Whole30 Rosemary-Mustard Cauliflower Rice
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lbs), cut into florets
- 2 tbsp olive oil
- 2 tsp fresh rosemary, finely chopped
- 1 tbsp dijon mustard
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice
- 1 tbsp fresh flat-leaf parsley, chopped (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. Spread the riced cauliflower on a clean kitchen towel or paper towels and press firmly to absorb excess moisture.
- 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 undisturbed for 3 minutes, until the bottom begins to turn golden.
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