2 tablespoons fresh parsley (if dried, use 1 tablespoon)
¾ teaspoon salt
¼ teaspoon crushed red pepper (optional)
Instructions
Break down your head of cauliflower into florets. In 2 batches, put in the processor or blender, and blend until it is the size of a rice grain.
Heat oil in a skillet on medium-high heat. Add your onion and garlic and fry for a 1-2 minutes, stirring often to prevent burning.
Add in the cauliflower and cook for 7-8 minutes, until the cauliflower starts to soften up. Add the lemon zest and juice, parsley, salt and crushed pepper, cook for another minute.
Recipe by To plate with love at https://toplatewithlove.com/lemon-and-herb-riced-cauliflower/