- 2 tbsp Coconut Oil
- 1/2 tsp - more to taste Himalayan Salt
- 1/4 tsp - more to taste Ground Pepper
- 1.5 tsp Thyme, Dried
- 1/2 cup Mushroom, Raw
- 3 tbsp - more if you like it cheesier Parmesan Cheese
- 1/3 cup Organic Bone Broth
- 1 tbsp Shallots, Raw
- 1 clove minced Garlic Clove
If using a head of cauliflower, cut it into chunks and discard the middle or core. Pulse the chunks in a food processor (it's important to pulse so you can get them into the size of rice. I recommend this one ( https://amzn.to/31iYy0n ) if you don't have one.
Chop Mushrooms into small pieces
There are 2 methods to remove water from your cauliflower which is actually a great step so you can re-introduce flavor back in so I highly recommend you use one of these methods.
Method 1: You can use a towel to drain the cauliflower rice of most of the water before you cook, you will be surprised with the amount of water you can remove.
Method 2: This is the method that I use because I can't be bothered with the towel. Put your cauliflower in a pan on medium-low heat and stir occasionally releasing the steam, do this for 10-15 minutes as needed. You'll notice the steam reduce dramatically.
While you are doing this you can do the next step in a separate pan.
In a separate pan over medium heat, heat up oil add shallots and saute for a few minutes.
Add garlic, thyme salt and pepper as well as the chopped mushrooms to the saucepan . Saute until the mushrooms are tender about 5 minutes .
Stir in the cauliflower rice add the bone broth; cook until the liquid is mostly absorbed, stir often this will not be like rice all the liquid will not disappear.
Mix in the Parmesan. Season with additional salt and pepper, to taste.