1 head of cauliflower
1 tbsp. coconut oil
¼ cup chicken, beef or vegetable stock.
Chop the head of cauliflower into florets. Pulse the cauliflower florets in a food processor until they have broken down and resemble rice. If you don’t have a food processor you can also use a box grater.
Heat the coconut oil in a pan over medium heat. Add the pulverized cauliflower and stir to incorporate the oil, about one minute. Next, add the stock, reduce the heat to a simmer and cover. Cook for an additional 3-5 minutes.