How to make Cauliflower Rice

Trim the leaves from the cauliflower, then cut it into smaller pieces. (If using a box grater, cut into quarters and see notes.) Working in batches, place the cauliflower pieces into a food processor and pulse until it is uniformly and coarsely ground.

Place in a large bowl, lined with paper towels. Pat the top with paper towels, squeezing out any excess water.

preheat oven to 425 F. Remove the paper towels and place the cauliflower on a parchment-lined sheet pan. Drizzle with olive oil, a generous sprinkling of salt and pepper, chopped shallot, finely minced garlic and the zest of one lemon. Toss and spread out. Bake for 25-30 minutes, or until golden, giving it a good toss halfway through.

heat oil in a large skillet over medium heat. Add the shallot and saute until golden and fragrant. Add cauliflower, garlic, salt and pepper and saute for a few minutes until you begin to smell the garlic. Turn the heat down to low, cover, and let it steam for about 5-7 minutes, until tender. Uncover, continue stirring, and add lemon zest. Cook until it turns golden.

Sprinkle with lemon zest and herbs right before serving.