- 1 large cauliflower (leaves completely trimmed off), broken into florets
- 1 tsp coconut oil (optional, if saut̩ing the rice), but you can have it raw or steamed as well.
- Black pepper
- Rinse the florets and leave them in a colander to let all the moisture drain off or pat them dry with a paper towel. If you plan on steaming your cauliflower rice, don't worry about drying them off but if you decide to saut̩ the rice in coconut oil, then drying them first is advised. .
Either grate your cauliflower florets or prepare them in a food processor.
Once completely grated/processed, you can choose to saut̩e the cauliflower rice in coconut oil or steam (on a plate in a steamer basket). Alternatively, you can just leave it raw. Raw equals more nutrition but depending on your preference, cooked may be better for your tastebuds.
If saut̩ing, heat oil in a frying pan and shallow fry for around 5 minutes until soft and slightly brown. Alternatively, steam for 5-10 minutes, until cooked to your liking.