SERVES 3-4 · VEGETARIAN, GF, VEGAN ADAPTABLE, DF ADAPTABLE
1 head cauliflower (about 1¼ pounds), cut into large florets, or 3 cups premade fresh cauliflower rice or bagged frozen cauliflower rice
1 tablespoon unrefined extra-virgin olive oil
1 tablespoon unsalted butter or ghee (not vegan/DF) (or use all olive oil)
2 medium-size garlic cloves, chopped (optional)
¾ teaspoon sea salt
1. To make the cauliflower rice, place the cauliflower in a food processor fitted with a metal blade. Pulse for about 30 seconds, or until you get very small pieces (resembling snow or rice). You should have about 3 cups of cauliflower. If you are using premade cauliflower rice, fresh or frozen, skip this step.
2. Heat the oil and butter in a large sauté pan over medium heat. Add the garlic and sauté, stirring constantly, for about 30 seconds, or until fragrant. Add the cauliflower to the pan and toss to coat with the garlic mixture. Season with salt. Sauté for a couple of minutes, then cover and steam over low heat for 5 to 10 minutes, or until the desired tenderness is achieved.
TIPS: If using frozen riced cauliflower, no need to cover and steam. Continue to stir frozen cauliflower until it has defrosted and any excess water has evaporated, a couple of minutes.
If you don’t have a lid, just sauté, stirring often, until the desired tenderness is achieved.