Cauliflower rice

I really enjoy this side dish with many meals. It’s so versatile and delicious. I like mine spicy but you can season it up anyway you like. Try with onions and garlic in it!

Serves 8-9

2 heads cauliflower
Salt and black pepper, to taste
Sprinkle of Coconut aminos (or tamari sauce)
3 Tbs or so of Irish butter or olive oil
Red pepper flakes, to taste

Clean, dry and cut cauliflower into florets.
Heat a 1/4 in of water in a large skillet until boiling and add cauliflower. You may have to cook in batches depending on the size of your skillet. I do mine in two batches.
Cover and steam for 3-8 minutes until desired tenderness.
Sprinkle with coconut aminos, salt and pepper and remove from water.
Add cauliflower to food processor and blitz until it breaks down into small rice like pieces. You can chop it finely if you don’t have a food processor.
Return to pan with butter or oil, more salt and pepper and the chili flakes. Start with a pinch of flakes so it doesn’t get too spicy.
Stir and let the flavors merry over medium to low heat for about 5-10 minutes. Add butter or oil as needed if you notice the cauliflower is too dry.
Taste and adjust seasonings as needed and let cook for about 5 more minutes if needed.
It’s done when flavor and softness are to your liking.
Serve alone or add veggies and meat on top for a delicious meal.


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