How to Make Cauliflower Rice

If you’re working with a head of cauliflower (if using store-bought, skip to the next step), cut it into medium chunks and discard the core. Working in batches, pulse the chunks in a food processor with the S-blade until they’re broken into tiny pieces, just bigger than couscous.

Wrap the cauliflower rice in a clean tea towel or paper towels, twist, and squeeze as much water as possible from the rice.

Warm the skillet over medium heat. Add the olive oil, followed by the garlic. Cook while stirring just until the garlic is fragrant, about 10 to 20 seconds. Add the cauliflower rice and salt, and stir to combine. Cook, stirring just every minute or so, until the cauliflower rice is hot and turning golden in places, about 6 to 10 minutes.

Remove the skillet from the heat. Stir in the chopped fresh herbs and citrus, if using. Season to taste with salt and pepper, and serve warm. Leftover cauliflower rice will keep well in the fridge for up to 4 days. Gently reheat in the microwave or on the stovetop before serving.