Herbed Cauliflower Rice

healthyish cauliflower green onion scallion jalapeño cilantro

Andy Baraghani

4 servings

Source

Ingredients

½ large head of cauliflower, broken into florets (about 5 cups)

2 tablespoons unsalted butter or olive oil

10 scallions, finely chopped

1 jalapeño, seeds removed, finely chopped

⅓ cup coarsely chopped cilantro, plus whole leaves for serving

Kosher salt, freshly ground pepper

Flaky sea salt (for serving; optional)

Method

Fit a food processor with the coarse shredding disc; process cauliflower. You should end up with about 4 cups. Transfer cauliflower to a paper towel–lined rimmed baking sheet and press another layer of paper towel on top to blot any moisture.

Heat butter in a large skillet over medium. Once butter begins to foam (or oil is hot), add scallions and jalapeño and cook, stirring occasionally, until scallions are softened, about 5 minutes. Add cauliflower, give pan a shake to combine, and cover. Cook, shaking pan occasionally, until cauliflower is tender, 5–7 minutes. Toss in ⅓ cup chopped cilantro; season with salt and pepper.

Transfer cauliflower rice to a platter. Top with cilantro leaves and sea salt, if using.