Riced Cauliflower

Cauliflower is a great vegetable and can be quite versatile. I love slicing it into one inch slabs and roasting it, or roasting the flowerets, for a nice nutty flavor. But in my opinion, nothing beats riced cauliflower. It's simple to make and can be used in place of rice or a grain.

1 head of organic cauliflower

Wash the cauliflower and dry. Cut out the core, cut the head into chunks, and place into a food processor (depending on the size of your food processor, you might have to process the cauliflower in a couple of batches). Simply process the cauliflower for a few seconds until it resembles rice. 

The Riced Cauliflower tastes delicious sautéed in coconut oil with some onion. Add pumpkin and sunflower seeds for a little texture. 

One head of cauliflower will make 6 or so servings and it stores well in the refrigerator for 3 or 4 days.

Riced cauliflower and kale sauté with golden paste and lamb