Cauliflower Rice with Basil, Parmesan, and Pine Nuts

Ingredients

• 1 lb. finely chopped fresh cauliflower
• 1 T olive oil
• 3 large garlic cloves, sliced
• 1/3 cup freshly grated Parmesan cheese
• 3/4 cup thinly sliced fresh basil leaves
• 1/4 cup toasted pine nuts

Directions

1. Chop the cauliflower very finely, aiming for bits roughly like rice grains or a little larger. Don’t take it down too far, because the finished dish is better with a bit of texture. A food processor works well here, but a knife or stand grater will do the job too.
2. Cut each garlic clove into 2-3 slices, and grate the Parmesan. If the basil needs it, wash it and dry it thoroughly in a salad spinner or with paper towels, then slice it thinly. Herb scissors are handy for this, or you can use a knife and chiffonade the leaves.
3. Put the pine nuts in a dry frying pan and toast them for 1-2 minutes, only until they just begin to turn golden.
4. Warm the oil in a non-stick frying pan over medium-high heat. Once the oil is hot, add the garlic and cook for about 30-45 seconds, just until its aroma comes up. Do not let the garlic brown, or it can taste bitter.
5. Take out the garlic and discard it. Add the cauliflower to the pan and stir-fry until it is just cooked through, about 4 minutes. A little bite is a good thing here, so taste as you go and stop when the texture seems right.
6. Season the cauliflower with salt and freshly ground black pepper. Turn off the heat, then gently fold in the Parmesan, followed by the sliced basil and the pine nuts. Serve hot. This can be refrigerated overnight, but the fresh basil flavor is brightest right after it is made.