Cauliflower "rice". the grain-free journey

I love getting things in the mail.  Especially packages of fun things I've ordered. And I am even more ecstatic when said package includes a photo book., such as the one I received today. 

I am obsessed with Shutterfly.  Seriously, Shutterfly I love you.  My friend Sarah showed me her photo books she had been making throughout her marriage and the birth of her first baby and I ran home to start creating my first one.  Mine started as a collection of photos from Mr. Charming and I's memories through 2012. From there I created a wedding album, an album for my mom, and album for my sister, one for us from our trip to Hawaii, and most recently, our memories from 2013.  That's the book that arrived today.  I love photos. I love having happy memories in our home and online and I literally could probably sit down and find a different theme to make every month from all the photos compiled between our phones, computers and photo albums.  Too bad I don't have endless money or time to do so.  That'd be pretty neat. 

This weekend I finally decided to try a cauliflower rice.  I have purchased a few heads of cauliflower over the past couple of months to give this a whirl, but alas, I got busy, they sat in the fridge, went bad, ended up in the trash and I sat down to a bowl of rice and veggies.  The grain-guilt ever sinking in.  But as I am trying to get better and phase grains back out of my diet like I have done in the past, I wanted to cook some up for Mr. Charming and I as a side dish to our turkey sausage and salads at dinner last night.  Mr. Charming is not a fan of cauliflower in it's natual form, so I was hesitant to offer it to him and was ready to make him a grainy side dish, but he was a good sport and tried it.  Not only did he try it, he ate it all! 

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This time around I used coconut oil as my fat, and though Mr. Charming ate every last bite, I had a problem getting past the subtle sweetness that was almost too much with the sweetness of our Italian sausage.  Next time I will use my dairy-free Earth Balance butter as the fat.  I have put some fat and seasoning variations below in the directions so that you can find the one that's right for you.   I also used only about half of that head of cauliflower pictured below to feed two of us.  I saved the rest for later this week to try it with my butter. 

What you will need:
1 Head Of Cauliflower
1 - 2 TBSP of the fat of your choosing (coconut oil, butter substitute, raw butter, olive oil)
Sea Salt to taste
Additional Herbs (Turmeric for an Indian flavor, Basil for a hint of Thai, Black Pepper for added spice)
Food Processor

Directions:
Heat oil/butter over medium/medium high heat in a frying pan until hot.  Cut cauliflower into florets, and then cut florets in half.  Place in food processor and chop until fine. (You will see it resembles rice) Scoop from processor into hot pan and fry it up with chosen seasonings for approximately 10-15 minutes or until desired consistency is achieved.  Do not let it cook too long or it may become to soft.  I kept mine a little crunchy, so it was heartier. 

Serve hot and enjoy!