Crispy Garlic Parmesan Cauliflower Rice

Heat the skillet. Set a large skillet over medium-high heat. Add the olive oil and butter. Once the butter is melted and foamy, you are ready. Pan note: Nonstick is the most forgiving. Stainless works too, but let it get properly hot and keep the fat in there so it does not cling and turn into a cleanup project.

Bloom the garlic. Add the garlic and stir for 15 to 20 seconds, just until fragrant. Do not let it brown.

Add cauliflower and spread it out. Add the riced cauliflower, salt, pepper, and red pepper flakes if using. Immediately spread it into an even layer. If you are using frozen cauliflower, do not panic when it looks wet. That is normal.

Let it cook, then crisp. Cook 3 minutes without stirring so moisture can evaporate and the bottom can brown. Stir, spread it out again, then cook 3 to 5 minutes more, stirring only once or twice. If you started with frozen cauliflower, plan on 2 to 4 extra minutes here, cooking until most of the steam is gone before you chase browning. You want little golden bits and a drier, fluffy texture.

Troubleshooting: If it is still watery, turn the heat up a notch and spread it out so the liquid can cook off. If it is browning too fast, lower the heat and add a small drizzle of oil or a tiny pat of butter to keep things moving.

Finish with Parmesan and lemon. Turn the heat to low. Add Parmesan, lemon zest, and lemon juice. Toss until the cheese melts and coats everything. Taste and add more salt or pepper if needed.

Serve. Sprinkle with parsley if you like. Serve hot, straight from the skillet. This is especially good under roasted chicken, salmon, or saucy shrimp.