Ingredients
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2 tbsp Coconut Oil
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1/2 tsp - more to taste Himalayan Salt
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1/4 tsp - more to taste Ground Pepper
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1.5 tsp Thyme, Dried
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1/2 cup Mushroom, Raw
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3 tbsp - more if you like it cheesier Parmesan Cheese
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1/3 cup Organic Bone Broth
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1 tbsp Shallots, Raw
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1 clove minced Garlic Clove
Directions
Steps
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1
Done
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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 |
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2
Done
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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. |
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3
Done
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In a separate pan over medium heat, heat up oil add shallots and saute for a few minutes. |
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4
Done
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Add garlic, thyme salt and pepper as well as the chopped mushrooms to the saucepan . Saute until the mushrooms are tender about 5 minutes . |
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5
Done
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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. |
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6
Done
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Mix in the Parmesan. Season with additional salt and pepper, to taste. |
