| 1. |
In a small saucepan over a stove top, add butter and minced garlic. Bring to a simmer and cook for 2-3 minutes, stirring often, until garlic flavors are infused into the oil (melted butter). Careful to not let the garlic burn.
|
| 2. |
In a large skillet, wok or frying pan, add cauliflower rice and bring to medium-high heat on the stove top. Pour in butter mixture. Sprinkle cheese on top. Stir to mix and cook until cauliflower is tender. Add salt and pepper to taste and stir a few more times until everything is thoroughly mixed. |
| 3. |
Serve while warm. Garnish with fresh chopped parsley if desired. |
| 4. |
Notes: a large head of cauliflower is needed. To make the cauliflower rice, cut the cauliflower into florets and then briefly pulse in the food processor until they are the size of grains of rice. Frozen cauliflower rice can also be used. |
