RICED CAULIFLOWER RECIPES RECIPES

Steps:

• Trim the cauliflower florets, cutting away as much stem as possible. In 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous.
• Heat the oil in a large skillet over medium-high heat. At the first wisp of smoke from the oil, add the onions, and stir to coat. Continue cooking, stirring frequently, until the onions are golden brown at the edges and have softened, about 8 minutes. Add the cauliflower, and stir to combine. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes. Remove from the heat.
• Spoon the cauliflower into a large serving bowl, garnish with the parsley, sprinkle with the lemon juice and season to taste with salt. Serve warm.

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!