CRISPY CAULIFLOWER RICE RECIPES

Steps:

• Break cauliflower into small pieces and place in processor.
• Pulse until desired "rice" consistency.
• Heat a skillet over medium-high heat and add ghee.
• Place pulsed "rice" into pan and flatten out over entire surface. Allow to cook through for 10 minutes (cauliflower should brown/get crispy).
• Stir rice and add onion, garlic, peas and carrots, and season with salt and pepper.
• Continue to cook and stir over medium-high heat for 5 minutes.
• Push "rice" to one side of pan, grease the empty half and crack two eggs into pan.
• Combine eggs and "rice" until eggs are cooked through.
• Add soy sauce and sesame oil and combine well.
• Turn off heat and garnish with sesame seeds. Serve warm and enjoy!

Steps:

• Heat the oven to 425 degrees if you’re serving the rice cooked.
• Fill a food processor halfway with cauliflower florets, then pulse  until it breaks down to about 1/4- and 1/8-inch pieces and resembles rice. Transfer to a very large bowl. Repeat with the remaining florets. The rice can be eaten at this point, or stored in an airtight container in the refrigerator for 5 days or in the freezer for 1 month.
• To serve warm, toss the rice with olive oil and garlic (if using), then spread in an even layer on 2 baking sheets. Season with salt and pepper. Roast until dark golden brown at the edges and lightly golden all over, 15 to 20 minutes. Serve plain or with 1 of the sauces below.
• For the ginger-garlic sauce: Heat oil in a small frying pan over medium heat. Add the ginger and garlic and cook, stirring occasionally, until lightly golden, about 3 minutes. Turn off the heat, then stir in sesame oil, red-pepper flakes and a pinch of salt. Pour over cauliflower rice, toss to combine and serve at once.
• For the tahini-Parmesan sauce: In a small saucepan over medium-low heat, combine 3 tablespoons water, tahini and lemon juice. Once warm, add grated Parmesan and continue stirring until the cheese has melted and the sauce has come together. Season with black pepper. Drizzle over the cauliflower rice, to taste. Pass extra at the table.
• For Thai-style rice: To the cooked rice, add red onion, scallions, cilantro, mint, fish sauce, lime juice and red-pepper flakes. Toss to combine and serve at once.