Cauliflower Rice

Recipe By: Gauri Gupta, As Simple As Pie

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  • 1 large Cauliflower head
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 Cloves of Garlic
  • Pinch of Red Pepper Flakes
  • ¼ teaspoon fine salt
  • ½ cup chopped flat-leaf parsley
  • 1 tablespoon lemon juice
  • Freshly ground black pepper, to taste


  • Cut the cauliflower head into chunks and discard the core
  • Pulse the chunks in a food processor with the S-blade until they are broken into tiny pieces, just bigger than couscous
  • Wrap the cauliflower in a clean tea towel, twist and squeeze out as much water as possible
  • Take a medium skillet to the heat and add the olive oil and garlic
  • Cook while stirring until the garlic is fragrant, about 10-20 seconds
  • Add the cauliflower, red pepper flakes and salt and stir to combine
  • Cook, stirring every minute, until the cauliflower is hot and turning golden in places, about 6-10 minutes
  • Remove the skillet from the heat
  • Stir in the parsley and lemon juice
  • Season to taste with salt and pepper
  • Serve warm

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