Cauliflower Rice

PREP TIME: 5 minutes

COOK TIME: 5 minutes

YIELD: 4 servings (½ cup per serving)

INGREDIENTS:

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

INSTRUCTIONS:

1. Place the cauliflower florets in a food processor and pulse until you have small pieces resembling “rice.”
2. In a skillet, heat the coconut oil (or unsalted butter) over medium-low heat until hot.
3. Add the riced cauliflower to the skillet and cook for about 4 minutes, stirring occasionally, until the cauliflower is soft but not mushy.
4. Season with fine sea salt to taste.
5. Store any extra cauliflower rice in an airtight container in the refrigerator for up to 3 days.
6. To reheat, lightly grease a sauté pan and heat the cauliflower rice over medium heat, stirring, for about 2 minutes or until warmed through.