Welsh Family Kitchen

Riced Cauliflower From Linda Laws Ingredients: 1 head of cauliflower 3 T olive oil (I used 1 T sesame oil and 1 T butter) 1 onion, diced 4 – 6 cloves garlic, minced Pepper Parsley (fresh or freeze-dried in little tub) Basil (fresh or freeze-dried in little tub) Juice of 1 lemon (Some recipes add toasted almonds or pecans.) Procedures: Trim the cauliflower, cutting away as much stem as possible. In ~3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous. Heat oil/butter in large skillet over medium-high heat. Add onions and garlic, and cook until onions have softened. Add cauliflower and pepper. Stir and cook until cauliflower has softened, about 3 – 5 mins. Add parsley, basil and lemon juice. Mix well for a minute or two, and remove from heat. Serve warm. Notes: 2024-02-01: Added to our cookbook. 02/01/2024