- 1 cauliflower head
- 4 shallots
- 1 Tsp of crushed garlic
- 1/2 teaspoon of oil.
- Grate or process the cauliflower until a fine rice like texture—use the florets only and discard the core.
- Finely chop shallots. Add oil, shallots and garlic to a medium heat frypan and sauté until golden.
- Add cauliflower to the pan and cook until tender.