Garlic Cauliflower Substitute for Rice

Makes 6 to 8 cups, 1/2  to 1 cup per serving

Amazing substitute for rice with a spicy topping like the Chicken Creole in the Slow Cooker recipe.

Dean

Shredded Cauliflower

Ingredients
1 large head Cauliflower
1 tablespoon olive oil per 2 cups of shredded cauliflower
1 glove garlic, minced per 2 cups of shredded cauliflower
Black pepper, per taste

Instructions
Making shredded cauliflower 
Remove green from cauliflower.
Thoroughly wash and dry cauliflower.
Cut cauliflower in pieces to fit food processor, or use a hand grader.
Use grater attachment on food processor to grate cauliflower, emptying processor bowl often. Place grated cauliflower in large bowl.
Once grated, place cauliflower on towel to remove excess moisture.
Freeze or use within 5 days.

Cauliflower shredded is easy to cook

Cooking Cauliflower
Preheat oil in frying pan. Add garlic, cauliflower rice and black pepper. Cover and cook until tender, 5 to 8 minures approximately. Stir occasionally, keep covered.
Serve immediately

Note: alternate recipe

Cauliflower

Olive oil     

Fresh garlic

Chilli powder

Cayenne Pepper

Jalapeno pepper

Tabasco sauce

Grate cauliflower. Cook cauliflower with olive oil, fresh garlic, chili powder, cayenne pepper, jalapeno pepper and a little Tabasco sauce.