Cauliflower Rice with Garlic and Green Onion Recipe
- 4 heaping cups smallish same-size cauliflower pieces, stems included
- 2 T olive oil
- 6-8 large cloves of garlic, peeled and cut in half lengthwise
- 1 cup sliced green onion
- salt and fresh-ground black pepper to taste
Cut the cauliflower, including the stems, into smallish same size pieces until you have 4 generous cups of cauliflower pieces.
Using the steel blade, process 2 cups of cauliflower pieces at a time in the food processor, buzzing it in short bursts until it’s finely chopped enough to resemble rice, but slightly larger.
Peel garlic cloves and slice in half lengthwise.
Chop enough green onions for the amount of cauliflower you’re using.
Heat the oil in a non-stick frying pan over medium-high heat until it feels hot when you hold your hand there; then add the garlic cloves and stir-fry until you smell garlic.
As soon as you see the tiniest color change in the garlic, IMMEDIATELY remove the garlic and discard. (Don’t let it brown or the garlic will leave a bitter taste.)
Add the cauliflower to the hot pan and season generously with salt and fresh-ground black pepper.
Stir fry the cauliflower, turning it over often, until it’s starting to soften and lose the raw taste, about 3-4 minutes. (Taste a little to see if it’s done to your liking; I prefer it still slightly crisp.)
Turn off the heat, stir in the green onions, and serve immediately.