Method

Preparation: Begin by quartering the cauliflower head. Slice each quarter to remove the core, then use a food processor with a grater attachment to process the florets into rice-sized pieces.

Oil heating: In a large skillet, heat olive oil over medium heat. You may opt for a blend of oils or incorporate butter or ghee for enhanced flavor.

Seasoning: Add the processed cauliflower rice to the skillet, seasoning it with sea salt and black pepper.

Cooking: Stir fry the mixture, keeping the skillet uncovered, until the cauliflower rice is tender yet firm, avoiding a mushy texture.

Serving with ideas: Beef Stroganoff, Keto-Friendly, Chicken Piccata, Keto-Friendly, Italian chicken breasts stuffed with pesto sauce & cream cheese, Keto-Friendly or Stuffed chicken breasts with garlic & herb cream cheese, Keto-Friendly.

Refrigerate: Store cooked cauliflower rice in an airtight container in the refrigerator for up to 4-5 days.

Freezing: Freeze cooked cauliflower rice in freezer-safe containers for up to 2 months. Thaw in refrigerator overnight and reheat in a skillet or microwave, stirring frequently.