- 1 head cauliflower
- 1 small onion, or half of a med-large one
- 1-2 tablespoons butter
- 1-2 tablespoons coconut oil
- salt and pepper to taste
- seasonings (optional)
- Finely chop onion. (Easy and quick in a food processor. Then you can rinse the processor and use it for cauliflower too.)
- Remove leaves, rinse, core, and chop the cauliflower into evenly-sized florets.
- Chop the cauliflower florets until the size of couscous or rice grains by pulsing in a food processor or grating. (I used a food processor, but needed to do 2 batches so the "grains" did not get too small.)
- Heat butter and/or oil in a large skillet over medium heat. Saute onion until translucent and softened. Then add the cauliflower and stir to combine. Season with salt and pepper. Cover and cook for about 5 minutes, until cauliflower is softened. Then season to taste and serve.
Season lightly with salt and pepper if serving as part of a flavorful dish with sauce. More seasoning options: seasoning salt, Montreal Steak seasoning, Lemon Pepper, Aleppo chile finishing salt, Thai seasoning, etc. Try adding green onion, red peppers, chicken pieces, or scrambled egg!