I like it over riced cauli. I find the easiest way to prep it is cut the florets off. Toss in a blender with water. Pulse until its the right consistancy and pour the entire lot through a strainer. Then cook it in a pan with a little fat and broth. I cook a bunch of it up and divide it into 1-2 portions and freeze in sandwich bags. Then I just take them out and thaw as I need them.
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