Prep time: 15 Mins Prep
Cook time: 17 Mins
1 Head Cauliflower 1 to 2 TSPS Coconut Oil
1 TSP Sesame Oil
1/2 Cup Finely Diced Yellow Onion
1 Clove Garlic
1/2 CUP Water
- Place the cauliflower florets in a food processor fitted with a grating attachment and process until grated into "rice grains". Alternatively, grate the cauliflower with a cheese grater.
- Heat the oil in a large skillet or wok over a medium-high heat. Add the onion and garlic and saute for 5 minutes.
- Add the riced cauliflower and continue cooking for 5 to 7 minutes until the onions are translucent.
- Add the water, then cover and steam for 5 minutes until the cauliflower is cooked and the water is absorbed.