I have to admit that I’ve never really liked rice, not unless it was drenched in the sauce from several different Chinese food dishes from an authentic restaurant.  When I first started eating low carb, I often made rice as a starch for my husband because it was so easy for me to abstain and just stick with my low-carb veggies.  Now, we don’t eat rice at all except for very rare occasions when I’ll make some for my husband and kids.  If a dish calls for rice (typically a stir fry or Indian-inspired dish), I make the standard paleo substitute of cauliflower rice.  But, I have to admit that, unless it’s going to be drowned in sauce, I find this just as boring and bland as rice itself.  At least, I used to find it boring.  I started playing with flavorings for cauliflower rice to jazz it up and make it stand alone as a flavor on the plate (no sauce required!).  The inspiration for this variation comes from a recipe from my old Good Housekeeping cookbook that I used to make with fish fairly often.  Besides being delicious beside fish, it’s also pretty awesome beside pork.  Makes 4-5 servings.

Ingredients:

• 1 small head of cauliflower (4-5 cups riced)
• 3 Tbsp cooking fat (I like half tallow or lard and half coconut oil )
• 2 tsp lemon zest (approximately 1 lemon)
• 4 Tbsp chopped fresh pasley
• 1/8 tsp Salt , to taste

1. Trim cauliflower and place florets in a Food Processor (you may have to do this in batches).  Pulse until chopped to rice grain size.  Set aside.
2. Heat cooking fat in a large frying pan or Wok over medium-high heat.  Add cauliflower to the oil and cook, stirring frequently until cauliflower is cooked al dente (about 6-8 minutes).
3. Stir in lemon zest, parsley and salt.  Cook 1 minute.  Enjoy!