Cauliflower Rice

Source: nomnompaleo.com
Course: Sides
Preperation time: 10min
Cooking Time: 10min
Serves: 6

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Ingredients

	Protein (g)	Carbs (g)	Fat (g)	Energy (KCal)
1 To Taste Salt	0 0	0 0	0 0	0 0
2 Tablespoon(s) Coconut Oil(s)	0 0	0 0	5 5	39 39
1 Head Cauliflower, Chopped	2 2	5 5	0 0	25 25
1 To Taste Aleppo Chile Finishing Salt	0 0	0 0	0 0	0 0
1 To Taste No Salt Seasoning Blend	0 0	0 0	0 0	0 0
1 Small Onion, Finely Chopped	1 1	9 9	0 0	40 40
2 Tablespoon(s) Butter	0 0	0 0	4 4	34 34
1 To Taste Pepper	0 0	0 0	0 0	0 0
Total: Approximate Nutrition Info, Per Serving:	3	14	9	137

Protein (g)

Carbs (g)

Fat (g)

Energy (KCal)

1 To Taste Salt

0 0

0 0

5 5

39 39

1 Head Cauliflower, Chopped

2 2

5 5

0 0

25 25

1 To Taste Aleppo Chile Finishing Salt

0 0

1 To Taste No Salt Seasoning Blend

0 0

1 Small Onion, Finely Chopped

1 1

9 9

0 0

40 40

2 Tablespoon(s) Butter

0 0

4 4

34 34

1 To Taste Pepper

0 0

Total: Approximate Nutrition Info, Per Serving:

137

Instructions

After chopping up the cauliflower…
I threw the pieces into my Cuisinart food processor.
I pulsed the contents until they were reduced to the size of couscous or rice grains.
Then, I sauteed the onions in the melted butter and coconut oil over medium heat until they were translucent.
When the onions were softened, I dumped in the cauliflower and stirred everything around to evenly distribute the fat and onions.
I seasoned the “rice” with some Aleppo chile finishing salt and pepper.
Then, I covered the skillet and cooked the cauliflower for 5-10 minutes until softened. I tasted for seasoning and added some Trader Joe’s 21 seasoning salute and additional salt and pepper.
You can totally change up the seasoning and customize it to your tastes. A head of cauliflower makes a lot of rice (~ 6 servings) so I have a base for a bunch of packed lunches. Yay!

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Cauliflower Rice