Cauliflower Rice

• 1 large head cauliflower, separated into florets (or 12 oz. of Simple Truth Organic® Riced Cauliflower)
• 3 tbs olive oil
• 1 medium onion, diced
• 1 tsp Kosher salt
• 2 tbs fresh parsley leaves or cilantro*, finely chopped (optional)
• Juice of 1/2 lemon or lime* (optional)
• 2 tbs of sliced almonds (optional)
• 1-2 tbs of pecorino cheese, finely grated (optional)

*This is a very flexible meal.  If you will be serving this with an Italian dish, add parsley, lemon juice, almonds (if desired), and pecorino.  If you will be serving this with a Mexican dish, add cilantro and lime.  For Asian dishes, omit the parsley/cilantro, lemon/lime, almonds, and cheese.

Directions:

1. Trim the cauliflower florets, cutting away as much stem as possible. In 2 batches, break up the florets into a food processor and pulse until the mixture resembles couscous.
2. Heat the oil in a large skillet over medium-high heat.
3. Add the onions and cook, stirring frequently, until the onions are golden brown at the edges and have softened, about 8 minutes.
4. Add the cauliflower, and stir to combine.
5. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes.
6. Remove from the heat.
7. Add in the parsley or cilantro and lemon or lime juice, if desired.
8. Season to taste with salt. Serve warm.