Lemon Cauliflower “Rice”
Ingredients
- 1 whole organic cauliflower
- 2 tablespoons organic olive oil or grass-fed ghee
- 1/2 cup fresh organic lemon juice
- 1/4 teaspoon sea salt
- 1 1/2 cups filtered or spring water
- 1/4 cup chopped organic basil
Instructions
- 1. Cut the cauliflower into quarters.
- 2. Place in food processor and pulse until cauliflower is shredded into small, rice-sized pieces.
- 3. In a medium sauté pan, add your oil of choice and melt over medium-high heat.
- 4. Add in the cauliflower to the pan, and sauté in oil until lightly browned.
- 5. Remove pan from heat and add lemon juice, salt, and water.
- 5. Return pan to heat and cover to steam for about 5 to 7 minutes or until the cauliflower is slightly tender.
- 6. Plate the shredded lemon cauliflower and garnish with basil. Serve immediately.
- Are you excited to have a low-carb alternative to white rice? Let us know how yours turned out in the comment below!
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- Adapted from drhyman.com
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