Cauliflower Rice

Ingredients:
1 large head of cauliflower will yield about 5-6 cups of “rice”

Tip:  The color should be a nice, clean white or have an evenly cream colored crown.  It should feel heavy in your had and the leaves around it should looks green and fresh.

Store in your fridge.  If you notice some edges begin to brown in your fridge, you can trip that off and the rest should still be good to go.

Method:

1. Chop the cauliflower into coarse chunks (1-2 inches)
2. Wash and dry thoroughly
3. Place chunks into a food processor and chop until it’s the consistency you want.
4. Voila!  You have cauliflower rice!

Variations:

• You can use this to replace rice in many dishes, like my mom’s fried rice or paella.  If you sautee it lightly in some coconut oil, you can also season it in a variety of ways to accompany different dishes.  Examples:
• Keep it naked and enjoy with your favorite Asian stir-fry
• Throw in some paprika, garlic powder, onion powder, thyme, oregano, black pepper, light bit of salt to make a nice side dish for some spicy meats.
• Add a combo of cumin, tumeric, black pepper, cayenne, ground ginger, coriander (or a curry powder) to the rice and accompany a Thai or Indian curry.  
• Grill some bell peppers, onions, and celery, add cauliflower rice, top with fajita seasoning (homemade or store bought) and serve as a bed to grilled flank steak or chicken.  
• The possibilities are endless!

Notes:

My mom always had rice around the house.  You can too with cauliflower rice around the house too!!  Once chopped up, you can store in an airtight container or ziplock bag for 4-5 days, in the fridge.