Healthy, But good!

Let’s face it cauliflower rice does not have the taste nor texture of rice. But if you know that going in you will really enjoy it!

Ingredients;

1 Large head Cauliflower, separated into 1 inch florets OR 1 pound already to cook Cauliflower rice. (found a lot more often in stores now)

3 Tablespoons olive oil

1 med onion finely diced

Kosher salt

2 Tablespoons fresh parsley leaves, finely chopped

juice of 1/2 lemon

Directions;

Trim the cauliflower florets, cutting away most of stem. In 3 batches pulse florets in a food processor until it resembles rice.

Heat oil in large skillet over med – high heat.When super hot add onions and stir to coat. Continue cooking stirring frequently , until onions are golden brown at edges and have softened. About 8 minutes. Add cauliflower and stir to combine. Add 1 tsp salt, and continue to cook, stirring frequently, until cauliflower has softened, 5 minutes or so. Remove from heat

Spoon into large serving bowl and toss with parsley and lemon juice. Season to taste with salt and serve warm.