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Ingredients

• 1 (1-1/2 lb) head of cauliflower
• 2 Tbsp extra-virgin olive oil
• 1 leek, finely chopped (about 1/2 c)
• 1/4 tsp each of salt and pepper (more to taste)
• 1/2 c flat leaf Italian parsley, roughly chopped

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Ready In 15 Minutes

Servings: 1

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Cooking Instructions

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Step 1

• Cut cauliflower into chunks, rinse in colander, and pat dry.
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Step 2

• Pulse in the food processor for about 20 seconds.
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Step 3

• Over medium-high heat, heat up extra-vigin olive oil and sauté a finely chopped leek for 2 minutes.
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• Length: 2 minutes

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Step 4

• Add uncooked cauliflower rice and stir occasionally for about 4 minutes. If you cook the cauliflower rice for too long it’ll become a) mushy and b) bitter.
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• Length: 4 minutes

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Step 5

• Season with ¼ tsp each of salt and pepper. Toward the end, stir in parsley. Taste and re-season as necessary.
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Step 6

• Serve and garnish with some extra parsley.
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