Step 1

Grab your cauliflower florets and throw them into a  food processor fitted with the chopping blade.

Step 2

Pulse the contents until the cauliflower resembles couscous or rice grains. (You skip steps 1 & 2 if you have a bag of riced cauliflower.)

Step 3

Heat a 12-inch pan over medium heat until hot. Add your favorite cooking fat and when it's shimmering, toss in the onions. Cook, stirring frequently, until the onions are translucent.

Step 4

When the onions are softened, dump in the riced cauliflower and stir well to distribute the fat and onions.

Step 5

Season the “rice” with some Magic Mushroom Powder (or Diamond Crystal kosher salt), pepper, and Aleppo pepper (if using).

Step 6

Cover the skillet and cook the cauliflower for 5-10 minutes or until softened. Make sure the rice doesn't get mushy! Taste for seasoning and adjust with additional salt and pepper if needed.

Step 7

Serve immediately or store in the fridge for up to a week.