Steamed Cauliflower Rice
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
- 1 head cauliflower (cut into large chunks)
- 1 tbsp ghee (or expeller-pressed coconut oil)
- 1 tbsp water
- sea salt (to taste)
In batches, pulse the chopped cauliflower in a food processor until it is the consistency of rice or couscous, about 10 to 15 pulses.
In a large skillet over medium heat, warm the ghee for 1 minute, then stir in the cauliflower. Sauté until sizzling, then add the water, cover, reduce the heat to low, and simmer until softened, 4 to 6 minutes. Season with salt to taste and either serve or let cool for use in other dishes.
Calories: 69kcal | Carbohydrates: 7g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 43mg | Potassium: 430mg | Fiber: 3g | Sugar: 3g | Vitamin C: 69mg | Calcium: 32mg | Iron: 1mg