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In a food processor, pulse the
Cauliflower (5 cups)
until it becomes “rice”.
In a large skillet over medium heat, heat
Extra-Virgin Olive Oil (1/2 Tbsp)
. Fry the
Garlic (1 tsp)
until fragrant, about 2 minutes.
Add the cauliflower and
Water (2 Tbsp)
to skillet. Cover the skillet, and steam the cauliflower until tender but still a bit crunchy, about 3 minutes. If you like a crispier texture, continue to cook the rice until it begins to turn golden brown on the bottom- another 3-5 minutes. Careful not to overcook!
Serve warm with toppings or additions of choice.
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