Cauliflower Rice

 INGREDIENTS:

1 medium head, about 24 oz cauliflower, rinsed

1/4 c diced fresh cilantro

1/4 tsp of pink salt

Avocado cooking spray

INSTRUCTIONS:

1. Coarsely chop into florets and stem, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of large rice – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.

2. Heat a large saute pan or wok over medium heat and spray with oil. Raise the heat to medium-high.

3. Add the cauliflower "rice" to the saute pan. 

4. Add the salt, cover and cook approximately 5 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Make sure it is not too soft.

5. Fold in the diced cilantro before serving.

Tip: Plate the rice as the bottom layer under a saucy entree item like a coconut curry chickpea stew.