Cauliflower Rice Infused with Herbs & Lemon
- 1 medium head of cauliflower
- 1 tablespoon olive oil
- 2 cloves garlic
- ½ cup onion diced
- 1 cup bell pepper
- ¼ teaspoon salt
- 1 teaspoon turmeric
- ½ teaspoon black pepper
- Chili flakes to taste
- 1 tablespoon lime juice 1
- 1/2 cup parsley finely chopped
Slice the cauliflower head in half, then quarters.
Add all the cauliflower florets into a food processor.
Pulse till the cauliflower breaks down into rice-like crumbles. An option here is to grate using a grater. Only fill the food processor 1/2 way to get uniform pieces. If not there can be small and large pieces.
Heat a skillet on medium-high heat, add olive oil. Add finely chopped minced garlic and cook until fragrant.
Add in onion, followed by bell pepper, and sauté for a few minutes until translucent.
Add the grated cauliflower, salt, turmeric, and pepper to the pan and sauté for another 5-6 minutes or until reduced in size. Sprinkle with chili flakes & cook for additional 1-2 minutes. Cooking time depends on the preference.
Remove the skillet from heat and top with lemon juice and parsley.
Toss everything till it combines well.