Ingredients

• 1 large head of cauliflower
• 1 tbsp ghee (or butter)
• 1 tbsp olive oil
• 1/2 cup fine diced yellow onion
• 3/4 tsp sea salt
• 1-2 tsp minced  fresh parsley (or 1/2 tsp if dried)
• 2 cloves of garlic (or 1/2 tsp garlic powder)
• 1/4 tsp fresh ground black pepper
• 1/3 cup vegetable or chicken stock
• 1-2 tbsp minced fresh parsley (optional)

Instructions

1. Cut the cauliflower into florets, and then use a food processor to pulse the florets into rice-like grains.*  Set riced cauliflower aside.
2. Meanwhile, in a large skillet over medium heat, add the ghee, olive oil and onion. Sauté onion until it begins to soften. Then, add the salt, dried parsley, garlic powder and pepper. Stir well to combine the seasonings with the onion. Continue to cook onion another 1-2 minutes until soft and translucent.
3. Add the riced cauliflower to the seasoned onion and stir well to combine. Continue stirring and sautéing the cauli-rice until it begins to soften (about 5 minutes).
4. Add the chicken stock and cover the skillet. Allow the cauli-rice to steam for about 5 minutes until the stock is absorbed and the cauli-rice reaches desired texture.
5. Remove cover, add the minced fresh parsley (optional) and fluff cauli-rice to combine.
6. Serve alongside your favorite healthy meals.