Cut cauliflower into florets/large chunks.

Place cauliflower in a food processor in batches and pulse until it is rice-sized.

In a large pan, over medium heat melt butter cut into evenly sized pieces, stirring regularly. It will begin to bubble and foam, this is NORMAL and what we want. As it bubbles, the water is leaving, and the milk proteins are browning, (watch it carefully to avoid burning!)

JUST before butter is the perfect shade of brown; add the cauliflower, salt, and pepper, stirring to coat thoroughly, and spread to a single even layer.

Stirring every few minutes until it’s nice and toasty colored. It WILL dry and shrink.

After about ten minutes the rice will start to brown on the bottom, so you may have to stir more frequently.

Cook for a total of about 15-25 minutes; judging by the color. It should be hazelnutty to pecan in color!

Serve your family, friends, strangers, etc some amazing, healthy ‘rice’ along side your amazing main dish. Enjoy!