Welsh Family Kitchen
Riced Cauliflower
From Linda Laws
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
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.)
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.
2024-02-01: Added to our cookbook.
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