1 Head of Cauliflower
Chop off the leaves and most of the stems. Grate the heads. I used a hand cranked grater, but a food processor would work too. Dump into a large pot and boil to desired tenderness. Be careful, it tends to boil over easy even with two inches of room at the top. So keep stirring and turn down the heat once boiling. Drain. I used a hand wire strainer as the tiny rice would have gone through my colander. Press out the water with a spoon. Viola! “Rice”
Makes Several Servings
Green; 1/2 cup is one serving
This recipe has no additives. Approved.
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