Roughly chop the Cauliflower into their individual florets (if they all don't fit in your food processor then work in 2 batches).
Place the florets in your food processor and pulse the cauliflower florets a few times. Stop and check the consistency...should be like rice. I pulse mine about 5-7 times (depending on the size of the florets)
Heat a non-stick pan (large enough to hold the rice). On the heat to medium high, melt butter and add the chili flakes. Saute it for a few seconds and add all your "riced" cauliflower in the hot pan. It will sizzle but that's what we want!
Stir the rice well so that the butter is well incorporated throughout. Do not lower the heat as we are trying to stir fry the rice. Also, resist the urge the put liquid of any kind: that means no water and no oil.
Keep stir frying the cauliflower until most of the moisture is evaporated and the rice has turned a nice light gold color (like in the picture below...took about 10 minutes). Add the salt and parsley and stir well to combine. Cook for another 2 minutes.
Turn off the heat and you are ready to EAT!
Low Carb Roasted Cauliflower Rice
Missing rice on a Low Carb diet? Being of South Asian (Indian) decent, rice has been always been a staple in our house since I was a child. In fact there was not a single day when rice wasn't a part of our lunch or dinner table. Since I have been on a low carb lifestyle, I had been missing rice as it was the perfect accompaniment to so many Indian dishes.
This Cauliflower rice is perfect as it serves the purpose of "rice" and is also super healthy! My version doesn't require you to squeeze out the water...blah, blah. I believe in easy, healthy cooking so this is exactly that - EASY!
1, Head of Cauliflower
Salt to taste
1 Tbsp, Butter
1 Tsp, Dried Parsley Flakes ( Can also sub the Parsley for fresh chopped corriander leaves)
1 Tsp, Dried Chili Flakes (or to taste)
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