Cauliflower Rice
INGREDIENTS
1x large head of cauliflower
2 tbsp olive oil
Salt & pepper to taste
Serves 2 (varies depending on the size of the cauliflower)
DIRECTIONS
1. Wash the cauliflower (if not pre-washed).
2. Cut the cauliflower into large florets and place into food processor.
3. Pulse the food processor on "chop" several times until the cauliflower resembles "broken rice" (it will never look, or taste for that matter, exactly like rice, but close enough!). Careful not to puree or process for too long, otherwise the pieces will become too small to resemble rice in the slightest and will eventually turn into a puree.
Note: You can stop here and use the raw cauliflower rice, but for a little more flavour development, continue on.
4. Heat a large non-stick pan to medium with the olive oil.
5. Once at heat, add the riced cauliflower and season to taste with salt & pepper.
6. Press the cauliflower rice down into a flat layer in the pan and leave for 1-2 minutes, stirring occasionally and pressing down into a layer again until parts of the cauliflower have crisped and become golden brown (approximately 8 minutes).
7. Remove from heat and serve.