My husband has an aversion to cauliflower. I fixed this dish and asked him how he liked his rice. He said it was very good. Busted!
1 large head cauliflower
2 t. chicken base
2 T. olive oil
large pinch of thyme
kosher salt
Fit a food processor with a grater blade
(or you can manually grate)
Cut off florets and process through the grater blade
Heat 13″ nonstick skillet to medium hot; and add oil
Mix chicken base with the oil
Add riced cauliflower and thyme, and cook 5-10 minutes, stirring frequently
Cook to desired consistency – not too soft
Salt to taste
Add a little more chicken base if desired
