Makes 4 servings
1 head cauliflower
1 tablespoon coconut oil or butter
Sea salt and freshly ground black pepper
1/4 cup fresh cilantro, finely chopped
Cut the head of cauliflower in half through the core. Remove the outer leaves and stem and chop it into large chunks. Shred the cauliflower using either a box grater or a food processor.
In a large skillet over medium heat, melt the coconut oil or butter and saute the cabbage, adding salt and pepper to taste. Saute for about 5 minutes or until the cauliflower begins to become translucent, stirring frequently. Toss with the cilantro before serving.
Recipe from Practical Paleo