Garlic Parmesan Cauliflower Rice: Pan-Seared for 4 Servings

Instructions:

1. Place a large 12 inch skillet over medium high heat. Add the cauliflower rice to the dry pan without oil and spread it in an even layer.
2. Let the rice sit undisturbed for 2 minutes. Wait for the visible steam to subside as the moisture evaporates from the grains.
3. Stir and cook for another 3 minutes. Continue until the rice loses its translucent look and appears matte and slightly toasted.
4. Create a well in the center of the pan. Push the cauliflower to the edges, then add the olive oil and the one smashed garlic clove.
5. Sizzle for 1 minute. Watch for the garlic to turn golden as it infuses the oil, then remove and discard the smashed clove.
6. Add the butter and minced garlic. Place them directly into the center well and sauté for 30 seconds until the aroma fills the kitchen.
7. Fold everything together. Incorporate the garlic butter into the rest of the rice, seasoning with sea salt and black pepper immediately.
8. Toss constantly for 2 minutes. This ensures every grain is coated in the flavored fats without burning the smaller minced garlic bits.
9. Turn off the heat. This is crucial to prevent the cheese from separating into oil and solids.
10. Fold in the Parmesan cheese and parsley. Stir vigorously until the cheese creates a creamy emulsion that clings to the rice. Serve immediately. > Chef's Tip: If using frozen cauliflower rice, do not thaw it first. Throw it directly into the hot, dry pan. Thawing creates excess water that leads to a mushy texture. The high heat of the dry pan will flash evaporate the ice crystals instantly.