Simple Cauliflower Rice
Looking for a delicious, simple, Whole30-friendly, Paleo alternative to white rice? Make my simple cauliflower rice recipe!
Servings: 6 servings
Ingredients
- 1 small cauliflower head chopped coarsely or 16 ounces riced cauliflower
- 2 tablespoons ghee coconut oil, avocado oil, or fat of choice
- 1 small onion chopped finely in a food processor
- Magic Mushroom Powder or Diamond Crystal brand kosher salt
- freshly ground black pepper
- Aleppo pepper optional
Instructions
- Grab your cauliflower florets and throw them into a food processor fitted with the chopping blade.
- Pulse the contents until the cauliflower resembles couscous or rice grains. (You skip steps 1 & 2 if you have a bag of riced cauliflower.)
- Heat a 12-inch pan over medium heat until hot. Add your favorite cooking fat and when it's shimmering, toss in the onions. Cook, stirring frequently, until the onions are translucent.
- When the onions are softened, dump in the riced cauliflower and stir well to distribute the fat and onions.
- Season the “rice” with some Magic Mushroom Powder (or Diamond Crystal kosher salt), pepper, and Aleppo pepper (if using).
- Cover the skillet and cook the cauliflower for 5-10 minutes or until softened. Make sure the rice doesn't get mushy! Taste for seasoning and adjust with additional salt and pepper if needed.
- Serve immediately or store in the fridge for up to a week.
Nutrition
Calories: 75kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Fiber: 2g | Sugar: 3g