📖 Instructions

1. First, let's get that cauliflower riced! If you're using a food processor, pulse the cauliflower florets until they resemble rice grains. If you're using a box grater, grate the cauliflower using the large holes. This is a great arm workout, I tell ya!
2. Next, heat a tablespoon of olive oil in your large skillet over medium heat. Make sure the pan is hot enough before you add the cauliflower; you want it to sizzle, not steam. Add the riced cauliflower and cook for about 5-7 minutes, stirring occasionally, until it starts to soften and slightly brown. Don't overcrowd the pan, or it'll steam instead of saute. Work in batches if needed.
3. Meanwhile, chop those beautiful sun-dried tomatoes into small pieces. If they are packed in oil, drain them well first. This prevents that nasty oil-splattering action!
4. After the cauliflower has softened, toss in your sun-dried tomatoes. Let them cook for another 2-3 minutes, until heated through and their flavor has melded with the cauliflower.
5. Now for the seasoning magic! Add a pinch of salt and black pepper, or whatever other seasonings rock your world. I sometimes add a pinch of red pepper flakes for a little kick. Taste and adjust to your liking. Remember, taste is a journey, not a destination!
6. Once everything is cooked to your liking, remove the skillet from the heat. Garnish with some fresh herbs if desired (I love parsley or basil). Give it a final stir and serve immediately. Enjoy your healthy and delicious Cauliflower Rice with Sun-dried Tomatoes!