1 large head of cauliflower, grated
1 tablespoon coconut oil
1 teaspoon thyme
sea salt and black pepper to taste
If you are preparing your cauliflower rice from scratch,simply chop the head into smaller florets. Use a box grater to grate the cauliflower into smaller granules of “rice.” Alternatively, you can chop the florets in a food processor or blender in batches until you get the consistencyof rice. Many stores also sell raw cauliflower “rice” in a package in the produce aisle if you are looking for a shortcut.
Add the coconut oil to a large sauté pan over high heat.Once the oil is melted, add the cauliflower and sauté for about 5 to 8 minutes.Add the thyme, sea salt, and black pepper. Serve with your choice of salad or other sautéed vegetables.