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Side Dish
2 servings
10 minutes
5 minutes
Chef Tom Fraker
1 head green cauliflower, trimmed, chopped
2 tablespoons canola oil
1 tablespoon unsalted butter
½ Melissa’s Perfect Sweet Onion, peeled, diced small
1 clove Melissa’s peeled garlic, minced
1 teaspoon garlic salt
1 teaspoon freshly ground black pepper
1 fresh Serrano Chile, sliced into rounds (optional)
Add the cauliflower to a food processor and pulse until it resembles rice grains. This will only take a few pulses.
Heat the canola oil and melt the butter in a sauté pan. Add the cauliflower “rice” and the rest of the ingredients. Sauté until just heated through, about 4-5 minutes, stirring often.
Place in a serving bowl and serve.
