Basic Cauliflower Rice

Stovetop Directions:
2 In a large sauté or frying pan, melt the butter.
3 Using either a box grater or the grating attachment on a food processor, shred the floret heads of the cauliflower. Save the stems for vegetable broth or soup.
4 Add the shredded cauliflower to the pan with the sea salt and water. Stir continuously for 15-20 minutes over medium to high heat. The cauliflower is finished cooking when it no longer has a crunch.
Microwave Directions:
7 Using either a box grater or the grating attachment on a food processor, shred the floret heads of the cauliflower. Save the stems for vegetable broth or soup.
8 In a large microwave-safe bowl with a lid, add the shredded cauliflower, sea salt, water, and butter. Microwave covered on high for 13-15 minutes, or until it no longer has a crunch.