Cauliflower Rice is full of antioxidants, fiber, and vitamins - the perfect side dish and base for so many dishes! Mix it with cooked rice for a medium-carb option, a great compromise when you just can't give up regular rice.
Shred the cauliflower using the shredding attachment of a food processor, or pulse the florets using the s-blade of the food processor until the cauliflower is in very small pieces, but not pureed. You can also use box grater, although take caution not to grate your fingers!
Preheat a large nonstick skillet over medium heat, and add the shredded cauliflower all at once.
Cook, stirring often, until the moisture has evaporated and the cauliflower is cooked, about 6-8 minutes. If the cauliflower starts to brown, turn down the heat and continue cooking until done (unless you like the toasted version!).
Serve instead of rice, or mix 50/50 with cooked rice for a medium-carb option.