Ingredients
1 large head cauliflower
2 Tablespoon butter
2 Tablespoon olive oil
3 garlic cloves, minced
1/2 cup chicken broth
1/2 onion, small diced
1/2 teaspoon salt
1/3 teaspoon black pepper
3/4 cup fresh parsley, chopped
2 Tablespoon fresh lemon juice
1/3 teaspoon cumin, ground
Preparation
- Cut Cauliflower into medium pieces. Don’t discard the core. You can cut core into very small pieces. Use a food processor and pulse to turn head of cauliflower into rice. Work it into batches. Set aside.
- Into a large skillet with butter and olive oil stir in garlic and onions. Cook for about 3-4 minutes at medium heat.
- Add cauliflower rice. Seasoned with salt, pepper, and cumin. Keep stirring rice and add chicken broth. Let it simmer uncovered and lower the heat. Cook till tender but still crispy for about 5 minutes.
- Turn off heat and add chopped parsley. Drizzle lemon juice over. Mix well. Serve and enjoy!
