1 head cauliflower
1 Tablespoon butter
1 teaspoon kosher salt
Cut cauliflower into florets. In batches, pace cauliflower in a food processor or high-powered blender and pulse until it achieves a rice-like consistency.
In a large pan, over medium heat melt butter and allow to sizzle until it gets lightly browned in color.
Add the cauliflower and salt, then stir to coat completely, and smooth to a single layer.
Stir every 4-6 minutes. After about ten minutes the rice will start to brown on the bottom, so you may have to stir more frequently.
Cook for a total of about 20-30 minutes, until tender, browned, and slightly dried out.
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