Cauliflower Rice

prep time: 5 minutes cook time: 5 minutes yield: 4 servings (½ cup
per serving)

2 cups small cauliflower florets, about 1 inch in size
2 tablespoons coconut oil (or unsalted butter if not
dairy-sensitive)
Fine sea salt

1. Place the cauliflower florets in a food processor.
   Pulse until you have small pieces of “rice.” In a skillet,
   heat the oil. When hot, add the riced cauliflower and
   cook over medium-low heat for 4 minutes, stirring
   occasionally, or until the cauliflower is soft but not
   mushy. Season with salt to taste.


2. Store extras in an airtight container in the
   refrigerator for up to 3 days. Reheat in a lightly greased
   sauté pan over medium heat, stirring, for 2 minutes or
   until warmed through.

tip: You    can also    use the core    of  the cauliflower for

rice,   or  you can slice   the core    into    ¼-inch-thick    sticks