Cauliflower Rice
  • Cooking Time: 20
  • Servings: 4
  • Preparation Time: 10
  • 2 Tbsp. coconut oil
  • 1 cup sweet onion, diced 1/8"
  • 1 cup Cremini mushrooms, chopped
  • 1 1/2 tsp. Kosher salt
  • 1 1/2 tsp. black pepper, fresh ground
  • 1 Tbsp. garlic, fresh, minced
  • 1/2 cup dry white wine
  • 14 oz. cauliflower, fresh, shredded,
  • 1 Tbsp. Italian parsley, fresh, chopped
  1. Shred the cauliflower just as you would potatoes for hash browns.
  2. Heat the oil, over medium high heat, in a 10"-12" sauté pan.
  3. Add the onion and cook until translucent.
  4. Add the mushrooms and cook until soft.
  5. Add the garlic and cook until just very fragrant.
  6. Add the wine and quickly bring to a boil.
  7. Add the cauliflower and parsley.
  8. Cook until the cauliflower is hot and most of the liquid is evaporated.
Another part in my adventure down the low carb trail! Use this as you would any other rice pilaf dish. The cauliflower cooks very quickly as it is shredded so as to mimic the look of it can over cook quickly...I like it with a bit of texture, so I basically just get it hot after I add it to the pan.