Ingredients
1large head cauliflower
1tbspolive oil
salt and pepper,to taste
Preparation
Rinse and shake the cauliflower dry.
Cut into quarters, removing any outer leaves or tough stems.
Coarsely grate the cauliflower in a large bowl or pulse in a food processor in small batches, until the cauliflower is the size of grains of rice.
Heat the olive oil in a large non-stick pan and cook the riced cauliflower for about 5 minutes or just softened.
