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 (or 1 t. bouillon powder)
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

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