Last weekend was delicious. Sunday I made low carb pumpkin waffles. Saturday morning, breakfast was leftover rib eye steak (cooked on my newly acquired grill pan), scrambled eggs and a low carb breakfast hash aka cauliflower hash.

I had a pile of leftover riced cauliflower from earlier in the week just sitting in the fridge. This recipe is so easy it’s kind of embarrassing to even post.

But first, do you know how to rice cauliflower? I get asked this question a lot – it’s ridiculously easy. I DO recommend having a food processor, which makes it even easier. Here is my review on food processors, if you want to know more about this critical low carb kitchen tool. This is the food processor I own (well, the closest equivalent, as mine is ancient and dying).

All you do is coarsely chop up a head of cauliflower, shove two or three fistfuls of florets at a time into the food processor (depending on the processor’s size) and just blend until you get the granule size you like. That’s it. I see videos where people use water and do all these weird things. Why? Just shove in food processor, buzz buzz buzz, DONE. Be warned – bits of cauliflower will get everywhere. EVERYWHERE. At least in my slobby household it does. Thank god for the Roomba.

Update: I have a post dedicated to ricing cauliflower with a silly Vine video.

Anyways, riced cauliflower easily lasts a week in the fridge. One head of cauliflower can make several cups of ‘rice’.

Cauliflower Hash is ridiculous easy.

Shamefully simple, but it was really, really tasty and accompanied breakfast perfectly.