Seriously, I can’t find any thing funny, or witty to say about cauliflower rice, except that it will change your life! One of the few foods that I’ve been hanging on to – that I didn’t WANT to eat – was rice. I don’t feel my best when I eat starchy grains, but I’m just like everyone else and have certain foods I struggle to give up… Enter Cauliflower Rice! To make cauliflower into “rice” just coarsely chop it up… 
Then finely chop it up in your food processor, best to “pulse” it rather than leave it on so you have greater control. 
You can either cook it up to enjoy right away (see recipe below) OR… put it into the freezer for later! Yes you can freeze raw cauliflower rice (either in small individual portioned baggies or in a large bag and take out rice as you need it) You just cook it the exact same way fresh or frozen, no need to thaw first! In less than 15 minutes I had 3 large heads of cauliflower cut into rice, packed into 2 gallon size BPA-Free plastic zipper bags and in the freezer!
Ingredients
- 1 head cauliflower
- 2 tablespoons Organic Coconut Oil (unrefined) or ghee/butter
- Sea Salt to taste
Instructions
- Remove the leaves, tough core and cut off any discolored parts from the head of cauliflower.
- Roughly cut the cauliflower into 2 inch chunks, then process (pulse) it in a food processor until the cauliflower pieces are about the size of rice grains.
- Heat coconut oil in a pan over medium-high heat. Add the cauliflower and cook, stirring frequently, for four to five minutes or until al dente.
- Season the cauliflower rice with salt and pepper.
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