April 3, 2021 | Stephanie Ouellette prep time: 10 MINS cook time: 10 MINS total time: 20 MINS servings: 4 1 CUP SERVINGS Ingredients 1 medium-to-large head cauliflower or 16 ounces store-bought cauliflower rice 1 tablespoon extra-virgin olive oil (avocado or grapeseed oil work too) 3 large cloves garlic, minced 1/2 teaspoon salt Pinch of red pepper flakes (omit if sensitive to spice) ½ cup chopped fresh flat-leaf parsley 1 tablespoon lemon juice (about 1 lemon, juiced) Freshly ground black pepper, to taste Instructions If you’re using a head of cauliflower, cut it into medium chunks and discard the stem parts and core. Working in batches, pulse the floret chunks in a food processor until they’re broken into tiny pieces, just bigger than couscous. A grater can also be used. Heat a large skillet over medium to high heat and add the olive oil and garlic. Cook while stirring until the garlic is fragrant, about 10 to 20 seconds. Add the cauliflower rice, salt, and red pepper flakes and stir to combine. Cook, stirring just every minute or so, until the cauliflower rice is hot and turning golden in places, about 5 to 10 minutes. Remove the skillet from the heat. Stir in the parsley and lemon juice. Season to taste with salt and pepper, and serve warm.