Easy Cauliflower Rice

Ingredients

• Cauliflower

  Raw

  4 cup chopped, or 428g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  6 clove or 18g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Cut the cauliflower, including the stems, into smallish same size pieces until you have 4 generous cups of cauliflower pieces. Using the steel blade of a food processor, process 2 cups of cauliflower pieces at a time, pulsing it in short bursts until it's finely chopped enough to resemble rice, but slightly larger.
2. Peel garlic cloves and slice in half lengthwise. Chop enough green onions for the amount of cauliflower you're using.
3. Heat the oil in a non-stick frying pan over medium-high heat until it feels hot when you hold to hover over top, then add the garlic cloves and stir-fry until fragrant, about 30 seconds.
4. 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.) Turn off the heat, stir in the green onions, and serve immediately.