Spicy cauliflower rice is a low-carb alternative to classic pilaf, made by sauteing grated cauliflower with garlic and hot red pepper. It can be packed for lunch and eaten cold or warm.
Break the cauliflower into florets and pulse in a food processor until it forms small rice-sized pieces.
Saute the garlic and hot red pepper in olive oil. Add the riced cauliflower and red pepper flakes. Cook over low heat for 10 minutes, stirring, until tender.
Season with salt and sprinkle with finely chopped green onions.
Do not overprocess the cauliflower in the food processor or it will turn into a puree; keep the pieces about the size of rice grains. Do not overcrowd the skillet, or the cauliflower may release liquid and turn mushy.
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