Ingredients
Scale
- 1 head cauliflower, stems trimmed and coarsely chopped (about 5 cups)
- 2 tablespoons avocado oil or olive oil
- ¼ teaspoon Celtic sea salt
- 1 small/medium onion, finely chopped, (optional)*
- ¼ cup parsley or cilantro chopped (optional)
- fresh ground black pepper
Instructions
- If using a box grater cut the cauliflower into large chunks and use the medium-sized holes, to grate into “rice.”
- If using a food processor cut into small pieces and pulse to to chop the cauliflower into small pieces that look like “rice.”
- Heat oil in a large sauté pan over medium low heat.
- Add onion (if using), sauté for 5 minutes, until soft.
- Add cauliflower to the sauté pan sprinkle with salt. Cover and cook for 8-12 minutes, on low heat, stirring occasionally until soft.
- Stir in parsley, (if using), and season with black pepper.
- Taste to adjust salt and serve.
Notes
You can make this rice without the onion or parsley. Simply sauté in a large skillet over medium heat in 1 tablespoon of oil. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, then season with salt and pepper.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Vegetable
- Cuisine: Paleo, Gluten Free, Vegan