Simple Cauliflower Rice

Serves 2 (2 cups each)

This rice is very subtly flavored with just a little bit of onion (and a little parsley, if you like) so it is adaptable to many dishes and flavor profiles. You can serve it as is or stir in additional herbs, seasonings, chopped toasted nuts, or dried fruits.

Prep:   15 minutes Cook:   15 minutes Total:   30 minutes

• 1 large head cauliflower, cut into florets
• 3 tablespoons Clarified Butter or ghee
• ½ onion, finely chopped
• ½ cup Chicken Bone Broth or Whole30-compliant chicken broth

• 1½ teaspoons minced fresh parsley (optional)
• ½ teaspoon salt
• ¼ teaspoon black pepper

Place half the cauliflower in a food processor and pulse until they have broken down to a rice-like consistency, 15 to 20 pulses. (Don’t overcrowd the cauliflower in the food processor, and don’t over-pulse or the “rice” will get mushy.) Transfer to a bowl and rice the remaining cauliflower.

In a large skillet, melt the butter over medium heat and swirl to coat the bottom of the pan. When the butter is hot, add the onion and cook, stirring, until translucent, 2 to 3 minutes.

Add the riced cauliflower to the skillet and mix thoroughly to combine with the onion. Add the broth, cover the pan, and steam the cauliflower for 10 to 12 minutes, until tender but not mushy or wet.

Remove the pan from the heat and mix in the parsley, if using. Season with salt and pepper.