| Preparation time | 10 min |
| Cooking Time | 30 min |
| Ready In | 40 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
1 head of cauliflower, cut into large florets*1 Tablespoon extra virgin olive oil1 Tablespoon butter2 medium cloves garlic, chopped3â„4 teaspoon salt
Directions
1. Place the cauliflower in a food processor fitted with a metal blade. Pulse about 15-20 times (short, quick pulses) until you get very small pieces (resembling snow or rice). If you are using premade cauliflower rice, fresh or frozen, skip this step.
2. Heat the oil and butter in a large sauté pan over medium heat. Add garlic and sauté, stirring constantly for about 30 seconds or until fragrant.
3. Add the cauliflower to the pan and toss to coat with the oil/butter and garlic. Season with salt. Sauté for a couple of minutes, then cover and steam on low for 5-10 minutes, or until desired tenderness is achieved.
** If you don’t have a lid, just sauté, stirring often until desired tenderness.