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Ingredients
- 1 head of cauliflower, cut roughly into floretts
- 1 medium yellow onion, cut into quarters
- 1 T cooking fat– coconut oil, beef tallow, ghee, bacon grease– you choose!
- 1 t sea salt
- 1 T fresh lemon juice
- a food processor (seriously recommended, although you could do this with a knife and cutting board)
Directions
- 1.Put your onion into the food processor and chop it finely.
- 2.Add your roughly chopped cauliflower to the food processor. Process only until uniformly chopped– you don’t want to get it too fine, and may have to remove that one last chunk that doesn’t seem to want to submit to the blades. (Once you have it chopped evenly, you can store it in a glass container or a ziplock bag to use through the week.)
- 3.Heat some oil in a medium pot or cast iron skillet. I like to use coconut oil or beef drippings. Add the cauliflower/ onion mixture, and stir it up. Keep the pan HOT. Make it kind of like a stirfry. (A lot of people steam their cauliflower rice, and this makes me nuts because it gets soggy, and no one likes soggy rice.) Squeeze in some lemon juice and add salt and pepper, stir it around let it keep cooking until it’s tender but still just a little “toothsome.” You can put a lid on it briefly if it doesn’t seem to be getting tender, but keep an eye on it.
- 4.Taste and season. Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 14g | |
| Recipe makes 8 servings | |
| Calories 10 | |
| Calories from Fat 5 | 50% |
| Total Fat 0.55g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 291mg | 12% |
| Potassium 21mg | 1% |
| Total Carbs 1.24g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.56g | 0% |
| Protein 0.15g | 0% |
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