1 head cauliflower
1 yellow onion, chopped
4 slices of bacon (optional)
1 tablespoon olive oil (use instead of bacon grease)
Sea salt and cracked pepper to taste
Use a food processor to rice the cauliflower and add to the mixture. One trick that I like is using cheesecloth to get the remaining liquid out of the cauliflower, which keeps it from getting to mushy.
Sauté the yellow onion in 3-quart pan in olive oil. Note: if you add bacon then cook the bacon first and set aside. Use the rendered bacon fat to cook the onion
After about 5-7 minutes of sauté, add the rice and cook for about 10 minutes.
Season with sea salt and black pepper to taste.