Lemon parsley cauliflower rice

INGREDIENTS:

• 1 small head of cauliflower (4-5 cups riced)
• 3 Tbsp olive oil extra-virgin
• 2 tsp lemon zest (approximately 1 lemon)
• 4 Tbsp chopped fresh pasley
• 1/8 tsp salt, to taste

Instructions:

1. Trim cauliflower and place florets in a food processor (you may have to do this in batches). Pulse until chopped to rice grain size. Set aside.
2. Heat cooking fat in a large frying pan or wok over medium-high heat. Add cauliflower to the oil and cook, stirring frequently until cauliflower is cooked al dente (about 6-8 minutes).
3. Stir in lemon zest, parsley and salt. Cook 1 minute. Enjoy!