Instructions

• Heat ghee on medium heat in a large pan (I usually use my dutch oven).
• Once ghee is melted add onions and garlic, and saute until translucent (about 3-5 minutes)
• Turn off burner, and set aside.
• Add cauliflower florets, spinach, and cilantro stems to food processor. Process until it resembles rice. Often times the florets process unevenly, so I put the riced cauliflower in a bowl, then continue to process any larger pieces.
• Once the cauliflower mixture is riced, add it to the pan with onions and garlic, and turn the heat back to medium.
• Add in salt, combine all ingredients (I usually use a spatula or wooden spoon), and saute for about 3 minutes.
• Add in chicken broth to moisten the rice a bit, and saute for another 3 minutes (Or until mixture is just heated to avoid cauliflower getting mushy)
• Add cilantro as garnish before serving.