Remove the leaves and shred the cauliflower. The easiest way to do this, is in a food processor with a shredding blade. Mine has a 14 cup capacity and I usually fill it up. You can do this with a manual shredder as well but it can be tricky. We did it that way once while on vacation so I know it is possible (but I missed My bpa free food processor).
Next get out a deep skillet or similar broad pan. You could do it in a dutch oven as well. You want to be able to spread out the cauliflower wider than it is high. Melt about 1/4 cup of fat in the bottom of the skillet. Add the onion and saute until soft. Green onion looks very pretty in this dish as well. Then add the cauliflower and the broth or water to the pan. Cook without a lid on the pan stirring frequently to move the less cooked cauliflower on top to the bottom. You want most of the liquid to steam off. Add the optional coconut aminos and salt to taste. I let this cook for about 15 minuites. I check the texture of the shredded cauliflower. I don't want it too al dente or so mushy that it just falls apart.
I like to serve this with broiled salmon and a salad for a lighter feel to my supper. Also before GAPS we usually had rice with our Chili so now we serve it over this. Any meal that you think would go well with a rice side dish can be complimented by cauliflower rice. Don't be afraid to experiment and add the flavors that you love!
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|Serving Size: 1 recipe (110g)|
|Recipe Makes: 1|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 4.8mg||0 %|
|Potassium 170.7mg||4 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 8.7g|
|Protein 1.3g||2 %|
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Calories per serving: 46
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