1 each head of cauliflower, cut into small florets and stems roughly chopped or 8 cups of cauliflower florets
2 Tbsp olive oil
1 Tbsp lemon zest
1 tsp dried oregano
½ tsp ground cumin
1 clove of garlic, peeled and minced or 1 tsp finely chopped garlic
½ tsp salt
½ tsp ground pepper
In a food processor, working in 2-3 batches, pulse the cauliflower florets until it resembles rice or couscous. Transfer each batch to a bowl to hold it until you are ready to cook it.
Over medium heat, heat the olive oil until hot. Add the cauliflower rice and let it sit for a minute in order to start the cooking process. Add the lemon zest, oregano and cumin. Keep the heat on medium-low so that you don’t burn the cauliflower rice and cook, stirring every minute to 90 seconds to keep it from browning. At the 6 minute mark, add the garlic. Cook for another 2-3 minutes. Season with salt and pepper. Turn off the heat. The heat from the cooking process will carryover and soften the cauliflower rice a little more. If you are not eating immediately, cool the cauliflower rice and store in the refrigerator for up to one week.