The Perfect Cauliflower Rice
- 1 large head of cauliflower
- 1 tbsp grass fed butter
- 1 tsp olive oil
- sea salt
- Thoroughly wash and dry cauliflower, and cut into 4 equal sections
- Using a food processor, pulse the cauliflower into the size of rice; usually takes 4-6 pulse hits. Leave any steams or large, hard pieces behind (note* you can also use box grater if you do not have a food processor)
- In a sauté pan, melt butter and heat olive oil together. Take rice and cook until soft, usually a total of 5-8 minutes.
- Season and eat!