Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Photo of Garlic Herb Cauliflower rice

Makes: 8 half cup servings

Ingredients:

  • 1 medium head cauliflower or 16 ounces store-bought cauliflower rice
  • 1/2 cup sliced almonds
  • 2 tablespoons butter or substitute extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • 3/4 cup chopped fresh herbs like parsley, dill, cilantro, and basil
  • 1 tablespoon lemon juice or more to taste

Directions:

  1. To turn a head of cauliflower into rice, there are two options. Use a food processor or use a box grater.
  2. If using a food processor, cut the head of cauliflower into medium chunks and remove the core. Working in batches, add the cauliflower to the bowl of a food processor and pulse until the cauliflower is broken down into very small bits that resemble rice.
  3. If using a box grater, cut the head of cauliflower into quarters and remove the core. Use the medium-sized holes to grate each quarter into small bits resembling rice.
  4. Optional step, for the best cauliflower rice, before cooking, transfer the riced cauliflower to a clean dish towel and press to remove excess moisture.

About Author

Nebraska Public Transit is a program administered by the Nebraska Department of Transportation. NDOT’s Local Assistance Division is responsible for coordinating public transportation activities in Nebraska’s 93 counties and provides technical assistance as requested. NDOT receives money from the Federal Transit Administration and state transportation funds to fulfill requirements set forth by Nebraska Revised Statute 13-1204.

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