- 1 head cauliflower
- ¼ cup minced red onion
- ¼ cup minced yellow bell pepper
- 2 tablespoons coconut oil or bacon fat divided
- Sea salt and black pepper, to taste
- ¼ cup finely chopped fresh cilantro
Remove the outer leaves and stem from the cauliflower and chop it into large chunk. Shred the cauliflower using a box grater or food processor.
Saute the onion and pepper in 1 tablespoon of coconut oil in a large skillet over medium heat for about 5 minutes or until they become soft and have golden brown edges. Set aside.
Melt the remaining tablespoon of coconut oil, then place the shredded cauliflower in the skillet. Add salt and pepper to taste. Saute for about 5 minutes until the cauliflower begins to become translucent, stirring gently to ensure that it cooks through.
Stir in the onion and bell pepper, then toss with the chopped cilantro before serving.
Omit the bell pepper.