"Riced" Cauliflower

This is a wonderful substitute for those who want rice but are trying to limit their carbohydrate intake (I wouldn't try it in rice-pudding though ;-)

Pre-heat oven to 425 degrees.

Chop fresh cauliflower florets into rice-sized pieces. You can use the shredder attachment on your food processor to make this process quicker. Place chopped/shredded cauliflower into an oiled cast iron frying pan. I used coconut oil, you could also use butter or regular (not extra-virgin olive oil).

Roast cauliflower until it starts to get brown flecks, stir and then continue roasting. Keep an eye on it you do not want to burn your cauliflower. It may take as long as 25 minutes to complete, quicker if you are using a convection oven.

 Once browned, remove from oven and season as you would rice, I used butter, sea salt and pepper.