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Step 1. Prepare the cauliflower.
Cut the cauliflower into florets and rinse them under cold water. Place them in a large pot, cover with water, and add a pinch of salt.

Step 2. Boil the florets.
Bring the water to a boil, then reduce to medium heat. Cook the cauliflower until tender but not mushy, about 10–12 minutes. Drain well and return the florets to the warm pot.

Step 3. Add the garlic.
While the cauliflower is still warm, finely chop or mash the garlic cloves and add them to the pot. Use a fork to gently break up the florets into smaller, rice-like pieces.

Step 4. Mix in the mayonnaise.
Stir in the mayonnaise, starting with 3 heaping tablespoons and adding more if you prefer a creamier texture. Mix well until the garlic, mayonnaise, and cauliflower are fully combined. Taste and adjust with additional salt if needed.

Step 5. Serve.
Transfer to a serving dish and enjoy warm or at room temperature as a side dish. Add 1–2 tablespoons of freshly chopped parsley at the end before serving. The parsley adds a pop of color and a fresh, herbal brightness that balances the richness of the mayonnaise and the garlic.

Cook’s Note:
I was surprised at how easy and delicious this dish turned out. The generous amount of homemade mayonnaise and garlic makes it rich and flavorful, while crumbling the cauliflower with a fork gives it a fluffy, rustic texture that store-bought or machine-chopped cauliflower rice can’t match. It’s simple comfort food, and it pairs beautifully with grilled meats, bread, or even on its own as a satisfying side.

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