This recipe is a wonderful complement for any dish that calls for white or brown rice. It also is a great side dish to accompany your chicken, beef or fish. Caramelizing the onions gives the cauliflower an amazing flavor, making it rich and flavorful. Rice will seem boring after adding all this flavor!
1 large head of cauliflower or a large bag of fresh cauliflower rice
2 medium onions, diced
1 Tbsp avocado or coconut oil
2 Tbsp Kerry Gold Butter
Pink Himalayan Sea Salt and pepper, to taste
Remove all greens and stems from cauliflower. Separate the flowerets and place them in a food processor, pulsing until the cauliflower is the size of rice. (You may need to do this in two batches if your cauliflower it big). You can also use a box grater to grate the cauliflower on the medium holes.
On medium-high heat, add the oil and butter to large skillet. Add the onions and sauté for 12-15 minutes or until the they have turned a rich brown color and are caramelized. Add in the cauliflower rice. Mix well and sauté for about 10 minutes, stirring frequently. You can cover the rice while cooking to make the cauliflower more tender. If you need to add a small amount of water at a time, you can, to ensure it won't burn.