1 head of cauliflower (omit the stems)
1 tbls extra virgin olive oil
1 tbls apple cider vinegar
1/4 tsp fresh dill
Dash of sea salt
Dash of ground pepper
Break the stems off of the cauliflower and rinse well. Pulse and blend the cauliflower in a food processor until it becomes a rice/couscous consistency (careful not to blend it too fine). In a medium dish, mix together the cauliflower with the remaining ingredients and store in the refrigerator over night to allow all the flavors to mix together.
You can certainly eat this raw if you desire but this time I baked mine.
Baked Cauliflower Rice
Take the rice mixture you concocted the night (or hours) before and place the desired amount into ramekins. You could also use a low dish such as a pie or casserole dish if you want to bake it in it's entirety.
Give the 'rice' a stir and top with some more ground pepper.
Bake at 450° for 15 minutes.
Raw or baked this dish rocks and can be paired with so many things. It was so very good with the Coconut Garlic Shrimp (be sure to drizzle in the excess coconut oil). Divine.