Riced Cauliflower

Materials:
Cuisinart food processor
Cutting board
Vegetable knife
Large Mixing Bowl
Large pan
Spatula
Kitchen towel

Ingredients:
Head of cauliflower
Organic extra virgin olive oil
Green onion
Parsley
Lemon

Directions:
Wash cauliflower in a large mixing bowl. Cut cauliflower into florets and dry them with a kitchen towel. Transfer the chopped cauliflower to a food processor and pulse and blend on low until a rice-like consistency is achieved. Be careful not to over-blend as this will change the consistency. Wash and chop green onion into smaller pieces and cook in large pan with 2 tablespoons of olive oil. Stir in cauliflower and continue cooking on medium heat for about 5 minutes. Squeeze lemon juice on top and 1 tablespoon of parsley and stir well. Turn off heat and serve immediately. You may add salt, pepper, other spices, butter, milk, or other ingredients if desired.

Cauliflower Mash

Materials:
Cuisinart Food Processor
Cutting board
Vegetable knife
Garlic press
Large Mixing Bowl
Large pan
Steamer
Spatula
Kitchen towel

Ingredients:
Head of cauliflower
Organic Extra virgin olive oil
2 cloves of garlic
Thyme
Salt and pepper*

*optional

Directions:
Wash cauliflower in a large mixing bowl. Dry cauliflower with a kitchen towel and cut into florets. Steam florets for 10 minutes. Let cauliflower cool and then transfer to food processor. Blend on low to high until a mashed potato-like consistency is achieved. Use a spatula to scrap the edges of the blending bowl and move the cauliflower to the middle of the bowl. Add 1-2 T of olive oil, minced garlic, and 1 tablespoon of dried thyme and pulse or blend again on low for a 5-10 seconds. Transfer to pan to heat on low and serve immediately. Add salt and pepper to taste. Feel free to add other spices for more flavor or butter and/or milk (or alternatives) to make it creamier.