Ingredients

The following ingredients have 4 Servings
  • 1 pound riced cauliflower (about 1 medium head)
  • 4-6 cloves garlic (minced)
  • 2 Tablespoons ghee
  • Salt (pepper to taste)
  • Optional: red pepper flakes (or lemon-pepper)

Instruction

  • In a large wok, melt the ghee over low to medium heat and add the garlic for about 30 seconds, or until it becomes fragrant.
  • Add the riced cauliflower and stir well, increasing the heat to medium-high. Give it a few cranks of your salt & pepper grinders and another stir, and cover. Let it steam-saute for about 6 minutes.
  • Remove lid and stir well. Taste to adjust seasonings and consistency. I like to let it cook another 2 minutes or so uncovered. Add optional seasonings to taste and enjoy!