Cauliflower RicePosted: November 8, 2015
Serving Size : 4
1/2 heads organic cauliflower
1 whole onion — diced
1 1/2 tablespoons butter
1 tablespoon garlic granules
1/2 tablespoon thyme
salt and pepper
Sauté onion in butter until golden.
Place florets in bowl of food processor in batches. Process until evenly chopped but not completely pulverized.
Remove rice to a large bowl and continue processing florets in batches until all florets are “riced”.
Heat butter in pan over medium high heat and add cauliflower rice. Fry it, with onions, garlic powder, thyme, salt and pepper for about 4 or 5 minutes, stirring gently, often to keep it from sticking.