6-8 servings
- 1 tablespoon coconut oil or ghee
- 1 yellow onion, chopped (optional)
- 1 medium to large head of cauliflower, shredded
- 1 cup walnuts, chopped
- 1 lemon, juiced
- Salt and pepper to taste
1. Peel and chop the onion and begin to gently sauté in the coconut oil (butter, ghee or duck fat are also excellent).
2. Using a shredder or a food processor, break down the cauliflower into rice sized particles. Stir into onion sauté and continue cooking. Check every 3-5 minutes for texture of cauliflower to avoid over-cooking.
3. When the cauliflower is tender, but not mushy, transfer onions and cauliflower to a serving bowl and toss in salt, pepper, walnuts and lemon juice. Toss and allow to cool slightly before serving.
Suggestions:
Cauliflower pairs well with basil, dill, ginger, curry, nutmeg, oregano, and coriander. So spice it up if you wish! Mushrooms are also a nice addition and can be sautéed with the onions prior to adding the cauliflower rice. Celery works well as a replacement for onion if preferred. For simplicity, this works well with just cauliflower, walnuts, butter, salt and pepper.
