Keto Cauliflower Rice

Remove the leaves and cut off the stem of your cauliflower.

Remove the florets from the cauliflower and cut large florets into smaller pieces.

Add the florets to a food processor for approx. 10-15 seconds or until your cauliflower pieces have the size of rice grains and no big chunks are left.

☝︎ Depending on the size of your cauliflower head, you shouldn't add the whole batch to your food processor at once.

Instead, add the florets in 2-3 batches as this will yield a more consistent cauliflower "rice" and prevent chunks.

☝︎ If you don't have a food processor, you can also use a box grater to make your cauliflower rice.
 

Melt the butter in a large frying pan.
 

Dissolve the chicken bouillon in some boiling water and add it to the melted butter.
 

Mix the butter and chicken bouillon before adding the raw cauliflower rice to the pan.

Fry the cauliflower rice for about 5-7 minutes at medium heat while stirring constantly.

☝︎ If your head of cauliflower was very small or if you're preparing fewer servings, the cooking time will be about 3-4 minutes.

☝︎ The cooked cauliflower rice should have a very similar consistency to normal rice: tender, but still firm to the bite.
 

Serve the keto cauliflower rice with a main dish of your choice.
 

Add the cooked cauliflower rice to an air-tight container and store it in your fridge, where it will keep for up to 3-4 days.