Gluten-Free Paleo Cauliflower "Rice" Recipe

Ingredients

PREP TIME 25m	COOK TIME 10m	TOTAL TIME 35m
YIELD 4 servings

In food processor, place 1 cup (250 mL) 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 (875 mL) cauliflower.
Place 12-inch (30 cm) skillet over medium-high heat until hot. Add 1 tablespoon (15 mL) of the oil, then add green onions and salt.
Cook 1 to 2 minutes or until green onions soften. Add remaining 1 tablespoon (15 mL) 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.