Ingredients
4
cups cauliflower florets
2
tablespoons olive oil
1/2
cup chopped green onions (8 medium)
1/2
teaspoon sea salt flakes
1/4
cup reduced-sodium chicken broth
2
tablespoons chopped fresh parsley
1
tablespoon fresh thyme leaves
Preparation
In food processor, place 1 cup of the cauliflower. Cover, and pulse until coarsely ground to the size of grains of rice. Transfer to large bowl; repeat in three more batches with remaining cauliflower. There should be about 3 1/2 cups processed cauliflower.
Place 12-inch skillet over medium-high heat until hot. Add 1 tablespoon of the oil, then add green onions and salt. Cook 1 to 2 minutes or until green onions soften. Add remaining 1 tablespoon oil and the cauliflower; toss to coat. Cook 4 to 6 minutes or until lightly toasted and dried out.
Add chicken broth. Heat to simmer until all liquid evaporates. Stir in parsley and thyme.
