Makes 4 servings.
Simple, nutritious and tasty.
1 medium head cauliflower, about 2 pounds
2 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
1 tablespoon capers
1 cup loosely packed flat leaf parsley, finely chopped
1 tablespoon lemon juice,
Freshly ground black pepper
Cut away the stem and separate the cauliflower into small pieces. Chop finely, in 2 BATCHES, in a food processor fitted with the steel blade. The consistency of the cauliflower should resemble couscous.
Heat the olive oil in a wok or a skillet, add the garlic, sauté for a minute. Add the cauliflower and stir for about 3 minutes. The cauliflower rice should be soft and fluffy. Add the remaining ingredients and season to taste with lemon juice, salt and pepper.