Cauliflower Rice with Basil, Parmesan, and Pine Nuts

Directions

Finely chop the cauliflower into pieces that are about the size of grains of rice, or slightly bigger.   , but you can use a knife or a stand grater too. ) Slice the garlic cloves into 2-3 slices each and grate the Parmesan cheese. Wash basil if needed and spin dry or dry with paper towels, then thinly slice the basil.   to slice the basil, but you can use a knife to chiffonade basil instead. Toast the pine nuts in a dry frying pan for 1-2 minutes, just until they are barely starting to brown. Heat the oil in a non-stick frying pan over medium-high heat. I used my new Green Pan Wok , which was perfect for this. When the oil is hot, add the garlic and cook about 30-45 seconds, or just until you can smell garlic.   Remove garlic and discard; then add the cauliflower and stir-fry until it’s barely cooked through, about 4 minutes.   (I like it when the cauliflower still has a little bite to it; taste and see when you think it’s done. Season cauliflower with salt and freshly ground black pepper. Then turn off the heat and one at a time gently stir in the Parmesan, the sliced basil, and the pine nuts. Serve hot. This isn’t bad when it’s stored in the fridge overnight but the flavor of the fresh basil really shines through best when it’s freshly made.