- 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.
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.