Rice Cauliflower

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 Tablespoons Butter
• 2 Tablespoons Olive Oil
• ¼ Onion, Minced
• 4 cloves Garlic, Minced
• 1 Large Head Cauliflower, Cut Into Large Florets
• 1 teaspoon Kosher Salt
• ¼ teaspoons Pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cut the cauliflower head into large florets, discarding the tough core. Working in batches, pulse the florets in a food processor until they resemble rice grains, about 10 to 15 one-second pulses, then set aside.

2. Mince the onion and garlic finely if not already done.

3. Heat the butter and olive oil in a large skillet over medium heat until the butter is melted and foamy.

4. Add the minced onion and cook, stirring occasionally, for about 3 minutes until softened and translucent.

5. Add the garlic and cook for 30 seconds until fragrant, stirring constantly so it does not brown.

6. Add the riced cauliflower, kosher salt, and pepper. Stir to coat evenly with the butter and oil.

7. Cook over medium heat, stirring every minute or so, for 7 to 8 minutes until the cauliflower is tender but still slightly firm. Taste and adjust seasoning before serving hot.