Step 1 (Pulse Cauliflower Into Rice): Wash and thoroughly dry the cauliflower, then cut it into florets. Place the florets in a food processor or blender and pulse in short bursts until they resemble rice grains (work in batches to avoid overcrowding, and pat dry with a towel to remove excess moisture).
Step 2 (Sauté Onion & Garlic): Heat 2 tablespoons of olive oil in a large wide pan over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until translucent, then stir in the minced garlic and cook for 1 more minute until fragrant.
Step 3 (Cook Cauliflower Rice 5–7 Minutes): Add the riced cauliflower to the pan and stir to combine with the onion and garlic. Season with salt and black pepper to taste. Cook uncovered over medium heat for 5–7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
Step 4 (Stir in Fresh Dill): Stir in the 3 tablespoons of chopped fresh dill and cook for an additional 1–2 minutes to allow the flavors to meld.
Step 5 (Garnish & Serve): Transfer the fluffy cauliflower rice to a serving dish, garnish with extra fresh dill if desired, and serve warm!
