Ingredients:

  • 1 head of cauliflower (about 4 cups riced)
  • Water (optional for blender method)
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt (or kala namak black salt)
  • ¼ teaspoon black pepper (optional; omit for AIP)

Instructions:

  1. Wash and trim the head of cauliflower, removing any brown spots. Cut in half and remove the woody center. Optionally, cut into quarters. Cut large florets into smaller pieces if using a food processor or blender.
  2. Choose a ricing method: Food Processor (use the S blade and pulse until finely chopped), Box Grater (grate florets on the side with large holes), Blender (without water: blend florets until small pieces form), Blender (with water: immerse florets in just enough water, pulse, strain and squeeze out excess moisture), or Knife (chop florets into tiny pieces).
  3. Heat olive oil in a large skillet over medium heat. Add the riced cauliflower, salt, and pepper. Sauté uncovered for about 5 minutes, or until softened. Taste and adjust seasoning as needed.