1 head cauliflower or 16 oz. “riced cauliflower” found in the freezer or fresh produce section
4 Tbsp. coconut or avocado oil
Pinch of salt
Seasoning suggestions:
1 Tbsp. lemon zest and juice, ¼ cup fresh parsley, chopped
1 Tbsp. curry powder
1Tbsp. lemon juice and ¼ tsp. thyme
Core the cauliflower and roughly chop. In small batches place florets in a food processor and pulse until chopped to rice-grain sized pieces. If you don’t have a food processor you can do this using a box grater.
In a large skillet over medium heat, add the oil. Add the cauliflower salt and additional herbs/spices.
Cook for about 6-8 minutes, stirring frequently until cauliflower is cooked al dente.
Find it online: https://duggarwellness.com/riced-cauliflower/