Basic Cilantro Cauli Rice
Ingredients
- 1 head cauliflower
- 1 tablespoon coconut oil or bacon fat
- sea salt and black pepper to taste
- 1/4 cup finely chopped fresh cilantro leaves
Optional add-ins
- 1/4 cup minced red onion
- 1/4 cup minced yellow bell pepper
- 1 tablespoon coconut oil or bacon fat
Preparation
Remove the outer leaves and stem from the cauliflower, and chop it into large chunks. Shred the cauliflower using a box grater or food processor.
If adding red onion and yellow bell pepper, sauté the onion and pepper in the 1 tablespoon of coconut oil or bacon fat in a small skillet over medium heat for about 5 minutes or until they become soft and have golden brown edges.
In a large skillet over medium heat, melt the coconut oil or bacon fat, and place the shredded cauliflower in the skillet. Add salt and pepper to taste. Sauté for about 5 minutes or until the cauliflower begins to become translucent, stirring gently to ensure that it cooks through.
Stir in the optional add-ins (if using), place the cooked cauliflower in a serving bowl, and toss with the chopped cilantro before serving.
