Start by removing the leaves and stem from the cauliflower. Cut it into florets and then pulse in a food processor until it resembles rice. If you don’t have a food processor, you can use a box grater to achieve a similar texture.
In a large skillet, heat the olive oil over medium heat. This will create a flavorful base for your cauliflower rice.
Add the minced garlic to the skillet, stirring frequently for about 1 minute until it becomes fragrant. Be careful not to let it burn, as burnt garlic can turn bitter.
Add the riced cauliflower to the skillet, stirring to combine with the garlic and olive oil. Season with salt and pepper. Cook for about 5-7 minutes, or until the cauliflower is tender but still has a little bite.
Remove the skillet from heat and stir in the grated Parmesan cheese. The residual heat will melt the cheese, coating the cauliflower rice in creamy goodness.
Taste and adjust the seasoning if necessary. Garnish with fresh chopped parsley for a pop of color and flavor. Serve your Cauliflower Rice with Garlic and Parmesan warm as a side dish or base for your favorite protein.
