Here’s my second attempt at making cauliflower rice.  My first attempt was a little too involved, but this time I adapted this recipe from Elana’s Pantry.  This version doesn’t require you to nuke the cauliflower and then fry it.  Any way I can save steps is fricking awesome when I’m trying to get food on the table quickly.

Here is what I assembled:

• a small head of organic cauliflower, chopped coarsely
• 1 small onion, chopped finely in a food processor
• 2 tablespoons of butter
• 1-2 tablespoons of coconut oil
• Aleppo chile finishing salt
• Trader Joe’s 21 seasoning salute
• salt and pepper

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!