How to cook Cauliflower Rice (puffy & dry)

This Cauliflower Rice is perfect with your favorite stiry fry vegetable and curry dishes. It's puffy and dry!

Ingredients and equipment:
Note: This makes 4 generous servings
1. One head of medium size cauliflower. Wash and discard the bad parts.
2. A food processor with or without a grater option ( I happen to have one, so I just use it to show you) Note: if you don’t have a food processor, you can use a hand grater or any kind of a grater you have. It takes longer to grate by hand and you have to be careful not to grate your fingers.
3. 1-2 TBSP (15-30 g) of good cooking oil (I use coconut oil)
4. ½ -1 TSP (2.5-5 g) of good salt (I usually use pink Himalayan)
5. 1/4 TSP (1.25 g) of ground black pepper
Instructions:
1. Cut the cauliflower florets into small chunks that can easily fit into the food processor. If you use a hand grater, cut them into big chunks that are easy to grate.
2. On medium heat, heat the oil until hot and add the grated cauliflower in. Saute until soft, then add salt and pepper. Mix well and let it cook without a cover. Stir once in a while until it looks dry and has a light golden color and toasty flavor.
3. Serve warm and use it as you do with regular rice. Refrigerate the leftover--it stays fresh for up to 3 days. Enjoy!

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