This cauliflower rice is seasoned with fresh Mediterranean flavours, like parsley, lemon, cumin, and pine nuts. It is a simple and healthy side dish that is low carb, gluten, and vegan.
Ingredients
- 1 head cauliflower cut in florets
- 3 tbsp olive oil
- 1-2 cloves garlic, minced
- 1/4 tsp salt
- 1/4-1/2 tsp cumin
- 2 tbsp fresh lemon, juiced
- 1/4 cup fresh parsley, chopped
- 1/4 cup toasted pine nuts
Instructions
- Place the cauliflower florets in a bowl of a food processor. Pulse until the cauliflower is grated and looks like couscous.
- In a medium sized pan, add the olive oil and garlic and cook for 1-2 minutes on medium heat. Add the grated cauliflower and sauté on medium-high heat for 2 minutes.
- Reduce heat to low and continue cooking, stirring frequently for 5 more minutes.
- Remove from heat. Season with salt and cumin, add lemon juice, parsley, and toasted pine nuts. Serve warm.
Notes
Storage: Store any leftovers in an airtight container. They will last approx 5 days in the fridge.