INGREDIENTS
- 8Tbsp Butter (salted)
- 1pc Cauliflower
- 3Tbsp Chicken-better than bouillon
- 1pc Garlic clove
- 1pc Jalapeño (optional)
- 1Tbsp Onion powder
- 4pc Tomatoes
- 2Cups Water
Servings 6
Serving size: 7oz
Estimated Nutrition(per serving):
Protein 6gr
Fat 14gr
Carb 12gr [Net 4.3gr ]
1. Remove the stem and leaves
2. Cut the cauliflower in small sections and use your food processor to acheive the desired rise-like size
3. Transfer each batch to a bowl or container; repeat step 2 until you have grounded all the cauliflower [reserve for later]
4. Blend the tomatoes, bouillon, onion powder, garlic, japaleño and water [reserve the sauce for later]
5. Preheat a pot and add the butter
6. Once the butter starts to foam, you can add the “rice”
7. Saute the “rice” at high heat and then add the sauce, mix everything evenly
6. Wait for the sauce to start boiling and then reduce to medium heat and let it simmer
6. Mix every few minutes and once the “rice” reaches the desired texture and dryness you can remove it from the pot and serve, use on your meal prep or store it for later.
