1 head of raw cauliflower (900 grams)
1 tsp onion powder
1 tsp garlic powder
1 tsp ghee
1 tsp salt
Using a box grater, shred cauliflower to a coarse texture. (Don't do this in advance, do right before you are ready to cook).
In a large skillet or wok, heat the 1 tsp of ghee in a skillet over medium heat.
Add in the cauliflower rice, and spices and sauté for 4–5 minutes, stirring frequently.
If your pan is small, cook in 2 batches and divide ingredients. Do not grate cauliflower in advance, otherwise it will be a wet mush mess.
Calories 32, Fat 1 grams, Protein 2 grams, Carbs 5 grams, Fiber 2 grams