Garlic and Herb Cauliflower Rice

Name: Garlic and Herb Cauliflower Rice
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 1 small head cauliflower; 2 to 3 tablespoons unsalted ghee; 2 cloves garlic, grated; Kosher salt and freshly ground black pepper; 3 tablespoons chopped dill, plus more for garnish; 2 tablespoons minced chives, plus more for garnish; 1 tablespoon finely chopped flat-leaf parsley, plus more for garnish

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

Ingredients

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1 small head cauliflower

2 to 3 tablespoons unsalted ghee

2 cloves garlic, grated

Kosher salt and freshly ground black pepper

3 tablespoons chopped dill, plus more for garnish

2 tablespoons minced chives, plus more for garnish

1 tablespoon finely chopped flat-leaf parsley, plus more for garnish

Directions

Cut the cauliflower into large florets. Transfer to a food processor, in batches if necessary, and pulse until the cauliflower resembles rice. Pour into a medium bowl. You should have 3 1/2 to 4 cups of cauliflower rice.
Heat a large nonstick skillet over medium heat. Add the ghee and garlic; cook, stirring, until the garlic is golden and fragrant, 1 to 2 minutes. Next, add the cauliflower rice. Cook, stirring often, for 5 minutes. Once the cauliflower rice has softened and is lightly golden, remove from the heat and season with salt and pepper. Stir in the 3 tablespoons dill, 2 tablespoons chives, and 1 tablespoon parsley. Taste and add more salt and pepper, if desired.
To serve, scoop the cauliflower rice into a shallow bowl and garnish with more herbs and black pepper.