Cauliflower Rice with parsley & lemon

Take care not to overprocess when preparing the cauliflower for “rice”.

Makes: 4 servings (4 cups) Total time: 20 minutes

PULSE:
55cups cauliflower florets
MELT:
11Tbsp. unsalted butter
11Tbsp. olive oil
11tsp. minced fresh garlic
11tsp. kosher salt
12 1/2tsp. black pepper
22Tbsp. minced fresh parsley
11tsp. minced lemon zest

Pulse cauliflower florets in a food processor until the size of rice.

Melt butter with oil in a skillet over medium. Stir in cauliflower, garlic, salt, and pepper. Cook, covered, until cauliflower is tender, stirring occasionally, 6–8 minutes. Stir in parsley and zest.

Nutrition Information
Per serving: 92 cal; 7g total fat (2g sat); 8mg chol; 522mg sodium; 7g carb; 3g fiber; 3g protein (3g sugars)