Cauliflower rice

1 head, medium (5-6" dia) Cauliflower, raw
1 tbsp Extra Virgin Olive Oil
4 large Scallions, raw
1 clove Garlic
0.5 cup, diced Celery, raw
0.5 tsp Salt
0.25 tsp Pepper, white
0.75 cup Soup, chicken broth, canned, less/reduced sodium

Take the corn leaves out of the cauliflower cut into big chunks put in the food processor until looks like small crimes he oil and butter a 9 inch cast-iron skillet over medium high heat. Add scallions whites garlic celery and cook stirring often until scallion whites are starting to soften and become translucent add the garlic until it is just brown gradually stir in the cauliflower salt pepper coding with the scallion mixture. Cook, stirring often until you start to notice brown cauliflower when you stir along the edges of the skillet, 3 to 4 minutes. Add broth, stir to combine and increased to high heat. Cook stirring often until the cauliflower is cooked but not mushy, 3 to 4 minutes. Stir in scallion greens. Remove from the heat and serve

Serving Size: Make 7 1/2 to 3rd cup servings yields 5 cups total

Number of Servings: 7.5

Recipe submitted by SparkPeople user SHMELLY79.