basic cilantro cauli-rice

PREP TIME 15 MINS • COOK TIME 5 MINS • SERVINGS 4

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 FOR COLOR & VARIETY
as pictured
1/4 cup minced red onion
1/4 cup minced yellow bell pepper
1 tablespoon coconut oil or bacon fat

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.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3978-3989). Victory Belt Publishing. Kindle Edition.