cauliflower rice

not rice per se....

http://www.coolhunting.com/food-drink/cauliflower-rice-recipe.php?utm_source=Cool+Hunting+Daily&utm_campaign=5498befcdf-CH+Daily+Email&utm_medium=email

Cauliflower Rice Recipe

Yield: 3 1/2 cups
1 head cauliflower
1 shallot, minced
1 clove garlic, minced
2 tablespoons extra virgin, cold pressed olive oil
1 teaspoon sea salt
Prep: Remove leaves from cauliflower. Trim the cauliflower florets from the stalk, removing the core. Break the florets down until they are all about the same size.
Pulse: In two to three batches, pulse the cauliflower in a food processor to a small, granular size (think couscous). If you don't own a food processor, you can grate the cauliflower using a box grater.
Soften: Heat a non-stick pan on medium-high heat for about one minute, then add olive oil. Allow the oil to heat for 30 seconds before adding shallots and garlic. Stir constantly for 30 seconds to soften.
*Other oils can be substituted, so pick your favorite: virgin coconut oil, ghee, etc.
Stir: Reduce heat to medium. Pour the pulsed cauliflower into the pan. Add salt. Stir constantly for five minutes to evenly cook the cauliflower.
Remove from heat and serve!