MAKES: 4 to 5 cups (720 to 900 grams) | PREP TIME: 5 minutes | COOK TIME: 10 to 13 minutes
Ingredients
1 large head (about 2¼ pounds/1 kg) cauliflower, cut into florets
2 tablespoons coconut oil
⅓ cup (75 ml) broth (vegetable, chicken, or beef)
coarse sea salt and freshly ground black pepper, to taste
Process
- Using the shredding attachment on a food processor, shred the cauliflower florets into rice-sized pieces.
- Heat the coconut oil in a medium saucepan over medium heat. Add the cauliflower rice to the pan and cook for about 10 seconds, stirring, then add the broth and stir to combine. Cover and cook for 5 to 8 minutes. Sprinkle with salt and pepper, mix well, and cook, uncovered, for 5 more minutes, stirring every minute or so to keep the rice from sticking to the pan.
