1/3 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
1 tablespoon dijon or other mustard
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Combine all ingredients in a jar with a lid. Tighten lid and shake until well combined. Refrigerate unused portion.
1 head of Cauliflower
1 tbs coconut oil or bacon grease or pan drippings from other cooked meat
Using a cheese grater grate the cauliflower using the large shredder. This will produce little bits of cauliflower that look like rice. When you have your desired amount, heat oil in a skillet then add the riced cauliflower. Heat on medium heat stirring continuously until cauliflower browns slightly. Remove from heat, cover and let sit until ready to serve.