Nicole Poirier is the owner of NicolePoirier.com and a professional chef and restrictive diets specialist, passionate about helping you achieve greater levels of health through nutrition and mindfulness.
Serving Size: 4-6 servings
1 c white rice (I prefer jasmine)
½ tsp salt
1 cup water
½ head cauliflower, any color, chopped into small pieces or broken into tiny florets
Cook the rice with the salt according to package instructions. I use a rice cooker – because they’re awesome.
Once the rice is finished, remove from heat and set aside.
Heat a large frying pan over high heat. When the pan is nice & hot, add 1 cup of water.
Once the water is boiling in a thin layer in the pan, add the chopped cauliflower and stir until it is lightly cooked and the water is mostly evaporated. If you are using purple, yellow, or green cauliflower, you will notice the color get more vibrant.
Add the butter, ghee, or margarine to the pan and melt.
Stir in the rice and make sure the melted fat and cauliflower are mixed through homogeneously.