Ingredients
The following ingredients have 4 Servings
- 1 large head cauliflower (or 3-4 cups packaged fresh cauliflower rice or two 12 oz. packages frozen cauliflower rice )
- 1 Tablespoon unsalted butter (or ghee)
- 1 teaspoon kosher salt
Instruction
- If using a fresh head of cauliflower, cut it into florets. In batches, place cauliflower in a food processor and pulse until it achieves a rice-like consistency. Or put it in a high-powered blender, cover with cool water, pulse until riced, then drain thoroughly.
- In a large pan over medium-low heat, melt butter and allow it to sizzle until it gets lightly browned in color.
- Add the cauliflower and salt, then stir to coat completely, and smooth to a single layer.
- Stir every 4-6 minutes. After about ten minutes the rice will start to brown on the bottom, so you may have to stir more frequently.
- Cook for a total of 20-30 minutes, until tender, browned and slightly dried out.
