Spicy cauliflower rice pilaf is made by grating cauliflower into rice-sized grains and sautéing it with garlic and hot red pepper, giving a lower-carb alternative to classic pilaf. It travels well in a lunchbox, either cold or warm.
Break the cauliflower into florets and pulse it in a food processor until it resembles rice grains.
Sauté the garlic and hot red pepper in olive oil, then add the riced cauliflower and pepper flakes. Cook over low heat for 10 minutes, stirring, until softened.
Season with salt and sprinkle with finely sliced spring onion before serving.
Don't over-process the cauliflower in the food processor or it turns to mush; it needs to stay rice-grain sized. Don't crowd the pan, or the cauliflower will release water and turn mushy.
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